Follow these steps for perfect results
Yellow or Orange Cherry Tomatoes
halved
Garlic
peeled and crushed
Jalapeno
minced, with seeds
Water
Extra Virgin Olive Oil
Salt
Pepper
Avocado
peeled, pitted, and diced
Halve the cherry tomatoes.
Peel and crush the garlic clove.
Mince the jalapeno with seeds.
In a food processor or blender, puree the halved tomatoes, crushed garlic, jalapeno, and water.
With the machine on, gradually add the olive oil until incorporated.
Transfer the mixture to a bowl.
Season with salt and pepper to taste.
Refrigerate for about 30 minutes to chill.
Peel, pit, and dice the avocado.
Ladle the gazpacho into bowls.
Top with diced avocado.
Serve chilled.
Expert advice for the best results
For a thicker gazpacho, add a small piece of bread to the blender.
Adjust the amount of jalapeno to your spice preference.
Serve with a drizzle of olive oil and a sprinkle of fresh herbs.
Everything you need to know before you start
5 minutes
Can be made ahead and refrigerated overnight.
Garnish with a drizzle of olive oil and a sprig of cilantro.
Serve chilled in bowls or glasses.
Accompany with crusty bread for dipping.
Complements the fresh flavors
A spicy and refreshing pairing
Discover the story behind this recipe
A staple of Spanish cuisine, especially during hot summers.
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