No-Stove Dinner: Smoky Gazpacho with Avocado
Amy Pruess is a recipe developer and the author of the blogParsley in My TeethFollow her on Facebook
Honesty is the best policy, right? So—honestly—this isn't the easiest recipe to make. It's actually a big pain in the ass. But—honestly—it's worth the effort. Once you get past grating the tomatoes and pushing the mixture through a sieve, you'll see why the end result is worth the culinary exertion. And while your taste buds are doing a happy dance, your body will be soaking up disease-fighting lycopene and vitamins A and C.
Prep Time:15 minutes
Total Time:45 minutes + chilling time
2 corn tortillas
7 med tomatoes, halved
3 lg cloves garlic, roughly chopped
1 med jalapeño, seeds and ribs removed, roughly chopped
1 seedless cucumber, roughly chopped
1 red bell pepper, roughly chopped
½ c roughly chopped basil
2 tsp sweet paprika
1 tsp salt
½ tsp smoked paprika
½ tsp cayenne pepper
½ tsp black pepper
1 avocado, diced
1.Submerge tortillas in shallow dish of water and soak about 10 minutes.
2.Meanwhile, place coarse grater in large mixing bowl. With flesh side on grater, grate each tomato half down to skin. Transfer grated tomato flesh to large-capacity food processor or blender.
3. Drain water from tortillas and place in food processor with grated tomato. Add garlic, jalapeño, cucumber, bell pepper, and basil. Blend until chopped as finely as possible, 3 to 5 minutes.
MORE:Gluten-Free Veggie Noodle Soup with Navy Beans
4.Place large sieve over mixing bowl and, in small batches, strain tomato mixture, using fingers to press out as much liquid as possible. Discard remaining vegetable flesh (or save for use in soup or pasta sauce).
5.Place mixture back in food processor and, one by one, add sweet paprika, salt, smoked paprika, cayenne, and black pepper, blending well after each addition. Transfer to bowl and chill before serving. Garnish with diced avocado.
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