Nothing says summer like a refreshing bowl of gazpacho! This Chilled Spicy Tomato-Cucumber Gazpacho is a vibrant blend of ripe tomatoes and crisp cucumbers, offering a delightful balance of flavors and textures.
Infused with a kick of spice and served cold, this dish is not only a feast for the senses but also a healthy and hydrating choice. The creamy Avocado Mint Cream adds a rich, cool contrast that enhances the freshness of the gazpacho. Perfect as a starter or light meal!
Ingredients
INGREDIENTS
- 4 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 1-2 jalapeños, seeded and chopped (adjust for spice)
- 3 cups vegetable broth
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 ripe avocado, pitted and peeled
- 1/4 cup fresh mint leaves
- 1-2 tablespoons lime juice
Instructions
- In a blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and jalapeños.
- Add the vegetable broth, red wine vinegar, olive oil, salt, and pepper. Blend until smooth and adjust seasoning as necessary.
- Chill the gazpacho in the refrigerator for at least 2 hours to enhance the flavors.
- In a separate bowl, blend the avocado, mint leaves, lime juice, and a pinch of salt until smooth and creamy to make the Avocado Mint Cream.
- Serve the chilled gazpacho in bowls, drizzling the Avocado Mint Cream on top. Garnish with extra mint leaves if desired.
Notes
Note: This gazpacho tastes even better the next day as the flavors meld together!
For the best flavor, use ripe, in-season tomatoes. If you prefer a milder version, reduce the amount of jalapeño or remove the seeds. You can also try adding other herbs like basil or cilantro for a different twist!
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The Avocado Mint Cream can be made ahead and stored separately to maintain its freshness.
