1 ½ - 2 pounds fresh tomatoes, cored, seeded and roughly chopped
1 cucumber, peeled and seeded
2 clove of garlic, peeled, roughly chopped
1 medium avocado, add 1 more for creamier soup
2 heaping tablespoons red onion, chopped
2 tablespoons fresh cilantro, thick stems removed (optional)
Juice and zest from 1 lime
1 Tbs Liquid Gold Sherry Reserva Wine Vinegar
1 tsp sea salt, plus extra to taste
1 tsp Cayenne powder (optional)
½ c Liquid Gold Medium to Robust Extra Virgin Olive Oil
Puree all the ingredients in a blender or food processor. Taste and add more salt if necessary.
For a thinner soup, pour the gazpacho through a coarse sieve, pushing it through the weave with the back of a spoon.
Chill for at least 2 hours.
Recipe adapted from soupaddict.com