Gazpacho, Version #2

Fresh vegetables, summertime, yada, yada, yada, it’s all I talk about, I know. And I know I just did gazpacho, but seriously how can I possibly get sick of it this time of year? But I think that everyone is on the same page as me with this!

Gazpacho with Cilantro and Avocado Cream

Gazpacho with Avocado Cream

• 8 tomatillos, halved
• 5 medium sized tomatoes, rough chopped, set in a colander to drain for about 20 minutes
• 2 green peppers, rough chopped
• 3 jalapenos (remove seeds and ribs if you prefer less spice), chopped
• 1 small red onion, rough chopped
• 2 cloves garlic, smashed
• 2 cucumbers, peeled, seeds scraped out, rough chopped
• 1/2 cup cilantro, stems picked out
• juice of 1 lime
• 2 tablespoon red wine vinegar
• 1/4 cup olive oil
• Avocado Cream, recipe below

In a large bowl, combine tomatillos, tomatoes, green peppers, jalapenos, onion, garlic, and cucumber. Mix all up so evenly distributed.  Add half of veggie mixture to food processor.  Process until somewhat smooth and frothy. Add 1/2 of the cilantro, 1/2 of lime juice, 1/2 of vinegar, and half of olive oil.  Season.  Transfer to serving bowl, and put all remaining ingredients (except Avocado Cream) into processor and process until smooth-ish and frothy. Combine with other gazpacho.  Chill at least 20 minutes.  Serve in bowls with a big dollop of avocado cream and a few sprigs of cilantro.

Avocado Cream

• 1 avocado, removed from skin, pit removed
• 2 heaping tablespoons sour cream
• juice of 1 lime
• 2 tablespoons cilantro
• 1 tablespoon olive oil

Mix avocado, sour cream, lime juice, and cilantro in food processor.  Slowly pour in olive oil. Season with just a bit of salt and pepper.