Yields 4 1-cup servings
1/4 cup chopped onion
1/2 cup plain Panko bread crumbs
2 cloves minced garlic
2 Tbls. Sherry or white wine vinegar
1/2 cup chopped red bell pepper
2 Tbls. seeded and chopped banana peppers
1 cup peeled and seeded chopped cucumbers
5 cups seeded and chopped tomatoes
1/2 cup cold water or tomato juice
Salt to taste
- Place the onion in a bowl of ice water and let it sit for 10-15 minutes, then drain well.
- In the bowl of a food processor, combine the bread crumbs, garlic, onion and vinegar and process until the mixture becomes a paste.
- Add the bell pepper and banana pepper and continue processing until all is incorporated.
- Remove the lid and scrape down the sides and add the cucumbers and tomatoes. Process again until the mixture is well blended.
- With the machine still running, add the water or tomato juice to thin the gazpacho out a bit, and season with a little salt if needed. This soup will be thick with a little texture to it.
- Place the gazpacho in a large bowl and cover. Chill the soup for at least a couple of hours before serving. This may be made a day ahead.
- Before serving, the soup will need to be stirred and the seasonings may need to be adjusted.
- Top with avocado cream. (recipe follows)
2 large ripe avocados
1 clove minced garlic
1 Tbl. fresh lime juice
1/4 tsp. salt
Dash of Tabasco
1/2 cup light sour cream
- In a mixing bowl, mash the ripe avocados along with the garlic and lime juice.
- Once the avocado mixture is all smooth, add in the salt and Tabasco.
- Fold in the light sour cream and serve on top of the chilled gazpacho.