Wednesday, August 13, 2008

Potato Gazpacho with Avocado

OK, gluten-free friends, we hear your pain: why the incessant thickening of soups with slices of day-old artisan bread? (Also, non-Alice Waters friends, we hear your pain as well: why the incessant assumption that you just happened to spend yesterday at a boulangerie?) We answer your well-placed concerns on the third day of tomato soup week with this gluten-free gazpacho, which gets its texture from a cold cooked potato. Obviously it's best to have the cooked potato ready, but nothing catastrophic will happen if you boil the potato when you're ready to make the soup and chill it in the freezer for half an hour, since the only other thing this soup involves is throwing stuff in a blender and pressing go.

6 large tomatoes, chopped
1 scallion, chopped
1 large clove garlic, minced
juice of 1 lemon
1/2 cup chopped cilantro
1 boiled Russet potato, cooled, peeled and diced
1 finely minced jalapeno chile (leave out the seeds if you're a spice wuss)
2 tablespoons olive oil
salt and pepper to taste
1 cucumber, diced
1 avocado, diced

Combine tomatoes, scallion, garlic, lemon juice, cilantro, potato, chile, olive oil, salt and pepper in a blender and puree until smooth. Pour into bowls and top with the cucumber and avocado chunks. Best served at room temperature!

1 comment:

Sophie said...

So many veggies in one soup recipe, it sounds delicious! I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email if you're interested.

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