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
- ¾ cup roughly chopped brown onion
- 2 tablespoons roughly chopped garlic (about 3 medium-sized cloves)
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- ½ cup sherry vinegar
- ½ cup plus 2 tablespoons extra virgin olive oil
- ¾ teaspoon ground cumin
- ½ teaspoon sea salt
- ½ 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
- ½ 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, ¼ 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 ¼ 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.