Pilar literally added “a little of this and a little of that.” At the time I didn’t know what the “this” or the “that” was, but the kitchen smelled amazing — like a ripe vegetable garden — and what she created was a traditional Andalusian tomato gazpacho. It was beautiful and delicious.
Turns out, “a little of this and a little of that” was raw onion, raw garlic, extra virgin olive oil, and vinegar.
Oh, and how gorgeous are these California Poppy flowers? ! A perfect accompaniment to the gazpacho made with California avocados — for the table, that is.
FYI California Poppies are at the tail end of their season, which is why I so thrilled to spot a few strays (pictured below), this morning in the Santa Monica Mountains! (California Poppy season is generally March through May.)Have you seen my Friday Flowers Gallery?
- 2 cups avocado about 3 medium-sized avocados
- 1 cup roughly chopped seeded tomato
- 3/4 cup roughly chopped brown onion
- 2 tablespoons roughly chopped garlic about 3 medium-sized cloves
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/2 cup sherry vinegar
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 3/4 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 to 1 cup water
- 1 cup avocado cut into a small dice (here's How to Cut an Avocado)
- 1 cup tomato seeded and cut into a small dice
- 1/2 cup Lime Pickled Shallots or red onion cut into a small dice
Add all of the ingredients, except for the water, into the blender or a food processor fitted with the blade attachment. Blend until the mixture is very smooth.
Add the water, 1/4 cup at a time, to the desired consistency. (If you're having any difficulty getting a smooth texture in the previous step, you can add the bit by bit with the other ingredients.)
Combine the avocado, tomato and onion and mix-in all but about 1/4 cup to the soup. When you serve the soup, add the remaining mix-ins to the top of each bowl for a garnish. Drizzle a little extra virgin olive oil on top and sprinkle with a bit of coarse sea salt.