\nAbout 5-6 ripe heirloom or regular summer tomatoes
\n1 seedless cucumber, I like Persian, coarsely chopped
\n1 small onion, coarsely chopped
\n1 roasted jarred red pepper in water, drained
\n1 jalape\u00f1o pepper, seeded and coarsely chopped, leave whole if you like it spicy
\nJuice of 1 lime
\n1 fat clove garlic
\n1 tablespoon sherry vinegar
\n1 Avocado, use 1\/2 chopped for the soup 1\/2 for garnish
\nA small handful cilantro
\n2 tablespoons Extra Virgin Olive Oil
\n1 piece stale white bread, crust removed and torn to keep it thick or sometimes the water separates from the gazpacho
\n1 glass iced water to thin out, as needed
\nSalt, to taste<\/p>\n
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- Topping<\/u><\/b><\/li>\n
- Roasted corn<\/li>\n
- sliced radish<\/li>\n
- chopped red onion<\/li>\n
- Diced Avocado<\/li>\n
- Diced jalepe\u00f1o (optional)<\/li>\n
- Chopped cucumber<\/li>\n
- Cilantro<\/li>\n
- A little rock salt of fleur de sal<\/li>\n
- vinegary hot sauce like Tabasco sauce (optional)<\/li>\n<\/ul>\n
Place ingredients ( chopped for easy blending) for gazpacho in a high-powered blender. Process to desired consistency. I like it thinner not smooth. Serve topped with garnish recommended.<\/p>\n
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