Here's a reprise from August 5th of last year. The temperatures were in 100's and I didn't want to turn on the stove. Gazpacho was and still is a great way to stay cool in the hottest heat of the summer. Made from vegetables that thrive in this heat, it's prepares easily and quickly. Enjoy!
Chef Michael Turner’s Gazpacho with Avocado and Olive Oil
Michael Turner is the executive chef at the Classic Cup on Kansas City’s Country Club Plaza. He likes to make it with yellow tomatoes. I make it with tomatoes of any variety. If zucchini or summer squash are in abundance, I will substitute them for the cucumber. Likewise, I will use whatever color bell pepper is available.
2 pounds yellow tomatoes, seeded and chopped
1 cup cucumber
1 cup yellow bell pepper, chopped
½ cup onion, chopped
½ cup orange juice
3 TBSP lime juice
2 garlic cloves, chopped
1 jalapeno pepper, chopped
1 TBSP fresh oregano, chopped
1 avocado, peeled, pitted and chopped.
Place the cucumber, bell pepper, onion, jalapeno, garlic and oregano in a food processor and pulse. Pour into a large bowl. Add the chopped tomatoes, lemon and lime juice. Season with salt and pepper to taste. Serve in bowls topped with chopped avocado and drizzled with avocado. Serves 6.
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