Friday Flowers: California Poppies and Creamy Avocado Gazpacho Recipe
I’ll never forget the first time my Spanish “sister,” Pilar, came to visit and made gazpacho in my mom’s kitchen.
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.
Though tomato gazpacho holds a special place in my heart, I love making gazpacho with other fruits in the summertime, too. I use the same essential ingredients that Pilar used in hers. (Turns out, “a little of this and a little of that” was raw onion, raw garlic, extra virgin olive oil, and vinegar.)
Made with California avocados fresh from the trees of Mimi Avocado, this avocado gazpacho is truly something special!
Oh, and how gorgeous are these California Poppy flowers? ! A perfect accompaniment to the gazpacho made with California avocados — for the table, that is.
Photo taken by Jim Kenney, during the peak of California Poppy season (March-May)
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?
For the soup:
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
For the mix-ins:
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
For the soup:
- 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.)
For the mix-ins:
- 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.
I love the tangy punch of flavor the vinegar give this gazpacho. If you prefer less of a "bite" you should use a bit less. Likewise, I love the kick from the raw garlic and onion -- here too, feel free to adjust the amount to suit your taste.
©2012 Cooking On The Weekends/BlazingBright, Inc.