The scene: a sweaty vinyasa class on a 90-degree (and humid) June day, in a second floor yoga studio, with an instructor who kept the ceiling fans off till the very end of practice (not that there's anything wrong with that -- gotta get those toxins out!!). As soon as we lay down for savasana, during which my mind was supposed to be blissfully blank, I began thinking how perfect a cool bowl of gazpacho would be.
Martha Rose Shulman had a recipe in the Times for a gazpacho made creamy with the addition of avocado. I am an avocado junky -- I can eat them breakfast, lunch, and dinner -- and wanted to try her technique. Not being in the mood to follow a recipe, I just blended up my own concoction, and it hit the spot.
1 medium size ripe avocado, peeled and pit removed, roughly chopped
2 tomatoes (about 3/4 pound), stem and core removed, roughly chopped
1/4 cup roughly chopped English cucumber
1-2 cloves garlic, roughly chopped
3 Tbsp XVOO
Juice of 1 lime
1/4 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon sherry vinegar
S&P, to taste
Garnishes: diced avocado, cucumber, and/or tomato, chopped parsley, thin slices of baguette
- Puree avocado, tomato, cucumber, garlic, and olive oil with a splash of water in blender until smooth. Blend in lime juice, spices, and vinegar.
- Add water until desired consistency is reached. Season to taste with salt and pepper.
- Can be eaten right away, but the flavor improves after the gazpacho sits in the fridge for a few hours.