Vote

Avocados and Chile Gazpacho

Ingredients

•  2 ripe avocados, cut into 1/4-inch cubes
•  8 medium tomatoes, peeled, seeded and finely chopped (see note)
•  1 clove garlic, minced
•  1 small onion, minced
•  3 canned chipotle chilies in adobo sauce, rinsed, seeded and minced
•  Juice of 2 limes (about 3 tablespoons)
•  2 tablespoons finely chopped fresh cilantro
•  1 cup ice water
pinch of Salt and freshly ground black pepper

 

  1. Toss chopped avocados with tomatoes.
  2. With the side of a chef’s knife, crush minced garlic into a paste on a cutting board; stir it into the tomato-avocado mixture. Stir in the onion, chilies, lime juice and cilantro. Stir in ice water and season to taste with salt and pepper.
  3. Serve chilled.

    Notes:

To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute then immediately into cold water. Skin should slip off easily.

Add chipotle and smoked jalapeno chiles in small quantities until desired heat level is reached

Categories

Share & Print

0 0 100 0

No Comments

Leave a Reply