Quacamole Gazpacho

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