When tomatoes are at their peak, prepare gazpacho, a refreshing make-ahead soup that’s perfect for summertime entertaining.

Makes 6 (1-cup) servings.

Prep Time: 20 minutes
Refrigerate Time: 4 hours

Nutritional Information

For 1 serving
Calories: 271
Sodium: 468mg
Fat: 23g
Carbohydrates: 13g
Cholesterol: 0mg
Fiber: 5g
Protein: 3g

Tomato Gazpacho with Avocado Puree

• Fiber Rich

Ingredients

2 medium cucumbers, peeled, seeded and chopped
2 pounds ripe tomatoes, quartered and seeded
1/4 cup chopped white onion
1 cup tomato juice
1/2 cup olive oil
4 tablespoons chopped fresh cilantro, divided
2 tablespoons sherry vinegar
1 tablespoon McCormick® Gourmet Collection Southwest Seasoning
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt, divided
1 ripe avocado, halved, pitted and peeled
1 tablespoon lime juice

Directions

1. Reserve 1/2 cup of the cucumbers for garnish. Place remaining cucumbers, tomatoes, onion, tomato juice, oil, 2 tablespoons of the cilantro, vinegar, Seasoning and 1/2 teaspoon of the sea salt in blender; cover. Blend on high speed until smooth. Pour into large bowl. Cover.

2. Refrigerate at least 4 hours or until chilled.

3. Place avocado, lime juice and remaining 1/2 teaspoon sea salt in blender; cover. Blend on high speed until smooth. To serve, ladle gazpacho into soup bowls. Top with avocado puree, reserved cucumber and remaining 2 tablespoons chopped cilantro.

Tips

Serving Suggestion: Serve gazpacho topped with thin tortilla strips.

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