Silverado Cooking School’s Summer Gazpacho

Photography By Gibson Thomas | May 20, 2016


In a nonreactive bowl, combine tomatoes and their juice, cucumber, garlic, bell pepper, beet, red onion, lemon juice, sherry vinegar, salt and pepper.

Use your hands or a potato masher to crush the ingredients slightly.

Cover the bowl and refrigerate overnight.

Transfer the mixture to a blender in batches, and purée. While blending the last batch, slowly pour in the olive oil. Strain the soup through a fine—mesh sieve into a clean bowl. Taste the soup and add salt, pepper and /or vinegar, as needed.

Ladle in to bowls and garnish with avocado and a drizzle of olive oil.

Serve immediately.

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  • 4 pounds ripe summer tomatoes, cored, seeded and chopped and juice reserved
  • 1 English cucumber, peeled, seeded and chopped
  • 3 garlic cloves, sliced
  • 1 red bell pepper, roasted, peeled, seeded and chopped
  • 1 small red beet, cooked and peeled
  • ½ red onion, chopped
  • 3 tablespoons lemon juice
  • 4 tablespoons sherry vinegar
  • 1 generous tablespoon kosher salt
  • 1 teaspoon finely ground black pepper
  • 1½ cups olive oil, plus additional for garnish
  • 3 avocados, peeled, pits removed and sliced
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