Avocados and Chile Gazpacho


•  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.


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


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