Recipe: Refreshing Avocado & Cucumber Gazpacho

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In the heat of summer I never really feel like cooking—or eating for that matter—so at least once a week I toss together a chilled coup for those days when it's too busy, too hot or I'm just too wiped out to do anything that even resembles cooking.

Since gazpacho season started early this year, I've already run through all my old stand-bys. I've been keen to try something new and this avocado and cucumber gazpacho was just what I was looking for. In my research, I came across a number of recipes calling for avocado, apple and cucumber as the base and little else, so I started off with those three main ingredients. It was a good start, but it was a bit too sweet for me; I was hoping for something earthier and more savory to balance the apple without overpowering the delicate avocado flavor. I tossed in the green tomato and green Italian frying pepper, then the ceba tendre and finally the cilantro and a splash of lime juice before getting the result I was looking for. Keep in mind also that the quality and amount of olive oil you use will change the flavor. For this soup I use a medium intensity oil like hojiblanca or arbequina because I think anything stronger would be overpowering.

Most Spanish recipes for gazpacho of any kind instruct you to peel everything you can: in this case the apple, cucumber and tomato. Sometimes I do—like when I have dinner guest I'm trying to impress—because it makes for a smoother, creamier soup. But most times I don't because I feel like it's just such a waste to toss the peels (and more work). So, just be aware that if you do keep the peels, your soup will be thicker and chunkier. You can always add a bit of water to thin it out if you find it too thick.

This no-fuss, chilled soup recipe is really easy to make, all you need is a immersion blender or a food processor, and after a little food prep you're ready to blend away. I do recommend that you add the onion a bit at a time tasting as you go to adjust to your liking. This recipe makes about two liters of soup, so you can use a blender, but unless you have a large capacity blender, you will probably need to cut the recipe in half.

INGREDIENTS

For Gazpacho:

  • 2 medium avocados
  • 2 tart green apples
  • 1 English cucumber (here in Catalunya it is called cogombre holandès)
  • 1 large green tomato (about 500 grams)
  • 1 medium sweet onion (ceba tendre in Catalan)
  • 1 medium green Italian frying pepper
  • 2-3 garlic cloves, minced
  • 150 -200 ml extra virgin olive oil
  • 1-2 tsp apple cider vinegar (or sherry vinegar)
  • 1-2 tsp lemon or lime juice
  • handful of cilantro, or other herb of choice
  • 25-50 ml water (optional)
  • salt to taste

Topping Ideas:

  • crumbled goat cheese, feta or a dollop of yogurt
  • cucumber, green pepper, red pepper, avocado, fresh sweet corn, fresh peas or edamame
  • extra virgin olive oil
  • fresh chopped herbs, parsley or watercress
  • shrimp, anchovies or smoked salmon
  • fried jamón serrano strips, or bacon
  • toasted pumpkin seeds, pistachios
  • garlic croutons

METHOD

  1. Wash and coarsely chop the apples, cucumber, green tomato, green Italian frying pepper and onion.
  2. Add the avocado, apples, cucumber, tomato, green Italian frying pepper, about half the onion, one minced garlic clove, a handful of your favorite herbs, one teaspoon of apple cider vinegar, one teaspoon of lemon or lime juice and a pinch of salt to the bowl of a food processor (or a deep sided sauce pan if using an immersion blender).
  3. Blend until smooth. You can add a bit of water at this point if the puree is too thick and chunky for your liking.
  4. Taste and adjust the onion, garlic, vinegar, lemon or lime juice, herbs and salt until you've got it just the way you want it.
  5. Once you have the puree at the consistency you like, continue to blend and gradually begin adding the olive oil in a thin stream. The goal is to get the oil to emulsify with the liquid, so continue to add oil as needed until you've reached the desired consistency.
  6. Taste again to see if you need to make any adjustments and then chill. For the best results, I suggest you make it a day in advance to allow the flavors to blend. This recipe makes approximately two liters of gazpacho and can be kept in the refrigerator for three to four days.

Toppings

I like to top this light and creamy gazpacho with a mixture of chopped green Italian frying pepper and avocado, sauteed jamón serrano strips, a drizzle of olive oil and a pinch of herbed salt. 

The beauty of a dish like this, apart from its simplicity, is that since it's vegan and gluten free it's perfect for when you're having friends over. It's healthy, light and fresh, and you can give it your own twist with the topping of your choice.

Note: If you won't be using all of the gazpacho three to four days, you should freeze it. Since it isn't cooked, keeping it for more than four days in the refrigerator can increase the risk of developing Clostridium botulinum bacteria, which causes botulism poisoning. It sounds scary, but it's very rare and like most food-borne illnesses, won't happen if you handle, prepare and dispose of food properly. Freezing fresh, uncooked vegetables, soups and herbs solves this problem because it prevents the bacteria from growing.