The Vancouver Sun Mexican Gazpacho

This is a very good gazpacho. Quick and easy to make. You have to remember to leave a couple of hours for it to cool. Superb for a summer lunch or dinner. This recipe makes four servings.

1 1/2 lbs (750 g) ripe tomatoes, about 5 medium, trimmed

1/3 of a medium English cucumber

1 cup (250 mL) cold water

3/4 tsp (4 mL) salt

pinch of cayenne if desired

2 tsp (10 mL) vinegar, preferably sherry or red wine

4 tbsp (60 mL) extra-virgin olive oil

3 tbsp (45 mL) finely diced onion

Two bread slices garlic rubbed and cubed

2 ripe avocados, peeled, pitted and cubed

There are no peppers in this because the author thought the soup tasted perfect without them – however, if red peppers are your thing – half of one larger red pepper can be diced and added. Some might also like to try adding a seeded and finely diced jalapeno.

Coarsely chop 2 of the tomatoes and place in a blender. Cut the remaining tomatoes into quarters and remove the seeds and interior flesh. Add the seeds and flesh to the blender. Cut the segment of cucumber in half lengthwise and scoop out the seeds with a spoon and add the seeds to the blender. Add the water, salt, cayenne, vinegar and 2 tbsp (30 mL) olive oil. Purée until smooth and transfer to a bowl.

Dice the remaining seeded tomato and cucumber into 1/4-inch (0.6 cm) cubes, add to the bowl along with the onion and stir well. Chill until very cold, at least 2 hours.

The water will have separated from the tomato; stir well to incorporate it back into the soup. Check the seasoning, adding more salt and vinegar if needed. Serve in bowls with toasted and garlic rubbed rustic bread cubes; top with the avocado.