Description
The basis of this recipe came from the August issue of Food and Wine magazine, but I have changed it up a bit—less water than they originally call for (who wants to dilute the sweetness of these tomatoes) and more spice by including the seeds from the jalapeño. But a big thank you to Justin Chapple and Food and Wine for providing the inspiration and foundation of this wonderful summer starter dish!
Ingredients
- 2 pounds Yellow Or Orange Cherry Tomatoes, Halved
- 1 clove (Small Clove) Garlic, Peeled And Crushed
- 1 whole Jalapeño, Minced, With Seeds
- 2 Tablespoons Water
- ¼ cups Extra Virgin Olive Oil
- 1 dash Salt And Pepper, Or To Taste
- 1 whole Avocado, Peeled, Pitted, And Diced
Preparation
In a food processor or blender, puree the halved tomatoes, crushed garlic and jalapeño with the water. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and season with salt and pepper. Refrigerate until chilled, about 30 minutes. Ladle the gazpacho into bowls, top with diced avocado and serve with love. The gazpacho can be made ahead and refrigerated overnight.
