Gazpacho with Avocado Salsa

Gazpacho with Avocado Salsa

INGREDIENTS

2 ¼ pounds tomatoes, red ripe, seeded and diced

1 cucumber, diced medium

1 red bell pepper, seeded and chopped

1 red onion, diced

1 green chili, seeded and chopped

2 garlic cloves, chopped

¼ cup red wine vinegar

juice of 1 lime and 1 lemon

a few drops of Tobasco sauce

salt and freshly ground black pepper

a handful of fresh basil leaves

pinch cayenne

1 teaspoon cumin

AVOCADO  SALSA

1 ripe avocado

1 teaspoon lemon juice

1-inch piece cucumber, diced

½ red chile, finely chopped

ð      Place the tomatoes in a bowl and cover with boiling water. Leave for 30 seconds, then peel, seed and chop the flesh

ð      Peel the cucumber, cut I half lengthways, and scoop out the seeds with a teaspoon. Chop the flesh.

ð      Place the tomatoes, cucumber, red pepper, chile, garlic, red wine vinegar, citrus juices and Tobasco in a good processor or blender with a scant 2 cups chilled water, and blend until well combined, but still chunky. Season to taste and chill for 2-3 hours.

ð      Just before serving make the avocado salsa: halve the avocado, remove the stone, then peel and dice. Toss the avocado in the lemon juice to prevent browning then mix with the cucumber and chile.

Ladle the soup into bowls and top with a spoonful of avocado salsa. Garnish with basil