Name: Gazpacho with Avocado and Corn
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 4 ripe summer tomatoes, about 2 pounds, cored and cut into 1-inch chunks -; 1 large cucumber, peeled, seeded, and cut into 1-inch chunks -; 2 medium poblano peppers, seeded and cut into 1-inch chunks -; 1/3 cup scallions, sliced -; 3 cups tomato juice, store-bought or homemade -; 2 tablespoons sherry vinegar -; 1 teaspoon salt -; 1/4 teaspoon freshly ground black pepper -; 1 1/4 teaspoons Tabasco or hot sauce (or more), to taste -; 2 cups cooked corn kernels -; 2 ripe avocadoes, peeled and cut into small dice -; 1/2 cup packed cilantro leaves -; 8 radishes, thinly sliced (for garnish) -; 2 limes, quartered (for garnish) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gazpacho with Avocado and Corn

1. 4 ripe summer tomatoes, about 2 pounds, cored and cut into 1-inch chunks -

2. 1 large cucumber, peeled, seeded, and cut into 1-inch chunks -

3. 2 medium poblano peppers, seeded and cut into 1-inch chunks -

4. 1/3 cup scallions, sliced -

5. 3 cups tomato juice, store-bought or homemade -

6. 2 tablespoons sherry vinegar -

7. 1 teaspoon salt -

8. 1/4 teaspoon freshly ground black pepper -

9. 1 1/4 teaspoons Tabasco or hot sauce (or more), to taste -

10. 2 cups cooked corn kernels -

11. 2 ripe avocadoes, peeled and cut into small dice -

12. 1/2 cup packed cilantro leaves -

13. 8 radishes, thinly sliced (for garnish) -

14. 2 limes, quartered (for garnish) -

How to cook deliciously - Gazpacho with Avocado and Corn

1. Stage

Pulse the tomatoes, cucumbers and peppers: Combine the tomatoes, cucumbers, peppers and scallions in the bowl of a food processor. In batches, pulse in a series of short bursts, or until the vegetables are coarsely but evenly chopped, but not finely pureed. Transfer to a large bowl.

2. Stage

Add the remaining ingredients: Stir in the tomato juice, vinegar, salt, pepper, Tabasco, and several grindings of black pepper. Stir in the corn and diced avocado. Taste and adjust the salt, vinegar and Tabasco sauce to your liking. Refrigerate about two hours, or until cold. (See our tip about quickly cooling gazpacho in the headnotes.)

3. Stage

Serve the soup: Ladle the soup into bowls and top with cilantro leaves and radishes. Serve with lime wedges. If the soup has thickened in the refrigerator or is not cold enough to your liking, stir in a few ice cubes.