When it’s warm outside, cold and refreshing gazpacho hits the spot. This is one of those dishes that tastes better the next day, once all the crisp flavors from the fresh vegetables settle in together. Top with avocado and serve this summer staple in a bowl, or fill up a shot glass for each guest to enjoy at your next dinner party.
1 large English cucumber, unpeeled and loosely chopped
½ small sweet onion, sliced into chunks
2 cloves garlic, peeled
4 to 5 large tomatoes, cored and cut in half
1 tablespoon freshly squeezed lime juice
1 tablespoon sherry vinegar
2 tablespoons olive oil
1 to 2 teaspoons sea salt
Freshly ground black pepper to taste
½ teaspoon red pepper flakes (or more depending on desired spiciness)
1 avocado, cubed
PLACE THE CUCUMBER INTO the bowl of a food processor and pulse until coarsely chopped. Transfer it to a separate bowl. Next, repeat the process with the sweet onion and garlic . Add the onions to the cucumber mixture. Place half of the tomatoes in the bowl of the food processor and pulse until the texture is coarse and choppy. Add the chopped tomatoes to the cucumber and onion mixture. Next, process remaining tomatoes, lime juice, vinegar, olive oil, salt, black pepper, and red pepper flakes. Mix until smooth. Place the ingredients in the bowl with the cucumber, onion, and tomato. Stir the mixture, cover, and store in the refrigerator for at least 4 hours or overnight. Once completely chilled, serve with cubed avocado on top.