Guaczpacho (guacamole gazpacho)

Y’all want to know why I’m a soup addict?

Because soup never lets me down, winter, spring, summer or fall.

Like so many of you in the northern hemisphere, my oven and stove top have been taking a serious break this brutal summer. I’ll use them long enough to cook up some brown rice, risotto, or a quick batch of sweet little scones, but then it’s back to cold fruits and salads. And air conditioning.

Yes, my carbon footprint this summer has been huge.  [Sigh]

When the tomatoes ripen in earnest, however, soup hits the menu again, only in the form of gazpacho — chilled and refreshing. No heating, super easy prep. And with avocado thrown in for good measure, it’s like your favorite salsa and guacamole got married in a bowl.

No matter the weather, soup cooperates and comes through with flying colors.

One thing that hasn’t been cooperating, however, is the rain. While I’ve been receiving usable amounts (but not enough to forego the sprinklers), farms on the outlying areas of Cincinnati — the farms that supply our farmers’ markets — haven’t been so fortunate. Some have received little more than a brief shower since the beginning of July and are already considering closing up shop for the year.

Meanwhile, Congress goes off on its cushy 6-week summer break without passing any form of drought aid to farmers and ranchers hit so hard this summer. Nice going, Congress. Way to care for the people you “serve.”

It would be beyond sad to see empty stalls at the markets before Labor Day. Words escape me at the thought of it.

I think I’m going to start washing my car every day and leaving clean, white laundry outside on the clothesline.

Anything to tempt Mother Nature to send rain.

Karen xo

guaczpacho (guacamole gazpacho)

Ingredients:
1 1/2 pounds fresh tomatoes, cored, seeded and roughly chopped
1 slice of bread, crusts removed, soaked in water for a few minutes
1 cucumber, peeled and seeded
1 clove of garlic, peeled and roughly chopped
1/2 medium avocado, peeled
2 heaping tablespoons red onion, chopped
2 tablespoons fresh cilantro, thick stems removed
juice and zest from 1/2 lime
1 tablespoon sherry vinegar
1 teaspoon sea salt, plus extra to taste
1/2 cup extra virgin olive oil

Instructions:
Purée all of the ingredients in a blender or food processor. Taste, and add more salt if necessary.

Optional: for a thinner soup, pour the gazpacho through a coarse sieve, pushing it through the weave with the back of a spoon.

Chill for at least 2 hours. Top with your favorite garnish when serving (I like crunchy croutons or a sprinkling of herbs).

Prep Time: 10 minutes       Total time: 15 minutes       Yield: 4-6 generous servings
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Comments

  1. I’m with you on Congress, but also, happily, on guacamole gazpacho. This soup will be perfect for our 100+ degree week ahead. Thanks!

  2. Making this tonight, it’s 95 here and no rain, practically unheard of in the mountains…

  3. oh my gosh that sounds amazing with the avocado! yummmmmmm!

  4. Mmmm, this looks delicious! I love the color. I’ll have to try this when I get a few more tomatoes from my garden :)

  5. Susan Becker says:

    You rock! :)

  6. Beautiful! Love the colors and shapes of your garden heirloom tomatoes, especially the little purple ones and– is that actually a tomato? That cucumber-shaped yellow one with red stripes to the right of the soup bowl? Looks pretty anyway. I haven’t been too happy with the gazpachos I’ve tried to make, but I’ve never put in bread like you do to thicken it up, and I’ve never tried it with avocado. So I”ll keep track of this recipe (thank you, Pinterest) to try when the field tomatoes finally come in to the farmer’s market. Should be any day now (it’s always pretty late in the season here in the PNW before we get local tomatoes).

    • That’s kind of the crime about heirloom varieties having been lost to our common knowledge, leaving folks to think that if it’s not red and perfectly round, it can’t be a tomato. (And actually, in the course of tomato history, the earliest tomatoes were yellow, not red.) Heirlooms are beautiful and the most flavorful tomatoes anywhere – the little purple ones are Black Cherry tomatoes; the red and yellow striped plum is a Speckled Roman tomato. Hope your farmers have a great crop this year!

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