Tomato and avocado gazpacho

La Pettegola flies to Mexico (via Spain)

How could I forget that delicious holiday in Mexico, just a few years ago? To get to Cancun I had a long stopover in Madrid and I took the chance to get out of the airport and take a “food stroll” across the city.  It was wickedly hot and for lunch I decided to enjoy a good gazpacho at Mercado San Miguel: FENOMENAL! Then back on the plane and off we go, headed to Mexico! Luggage? They had remained in Madrid, of course. In addition to myself, many curses also flew that time, but how delicious those avocado toasts were: just the thought of them still makes me drool.

Upon my return from this trip I decided to create a perfect recipe for a summer dinner: easy, very fresh, fragrant and very, very Latin: tomato and avocado gazpacho! Try it with a glass of La Pettegola and…enjoy the fiesta

What your need

  • 300 g cherry tomatoes
  • 1 ripe avocado 
  • 1/2 clove of garlic
  • 1 lime
  • Water
  • extra virgin olive oil
  • salt
  • pepper
  • colorful cherry tomatoes
  • fresh aromatic herbs
  • bread croutons

How I make it

First I wash the cherry tomatoes well and keep some aside for the dish garnish. Then I peel the avocado and remove the pulp. I squeeze the lime well and save the juice. I combine the cherry tomatoes, avocado, salt, pepper, lime juice, a little water, a drizzle of extra virgin olive oil in the glass of the immersion blender.

And let’s go blending! When the gazpacho is nice and smooth and without lumps, I start plating. I decorate the dish with some cherry tomatoes and aromatic herbs, completing with a drizzle of oil.

I wash it all down with a glass (or even two) of La Pettegola.

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