Tuesday, September 28, 2010
Because It's Still Hot: Gazpacho with Avocado
My older brother, John, Meteorologist Extrodinaire, who, ahem, you might have heard on NPR a few times, emailed me yesterday a fun "Another good reason not to be in LA today" fact. All time record highs. 113 degrees Fahrenheit in downtown Los Angeles, my old stomping ground. And although it is not nearly as hot in the Pacific Northwest, it is still warm enough to want to cool down. So, before it cools down too much, I thought I'd share this LA Times inspired Avocado Gazpacho I made as part of of my 7 Courses of Olive Oil. Avocados have always been a major food group for me. I was a super picky eater as a child; not drinking milk and barely eating any meat. My mom would pack an entire avocado for my lunch (with a cherry Squeeze-It to wash it all down) in elementary school and even now it's not uncommon for me to eat an entire avocado in one seating. I'd like to think of myself as the "Avocado Baby" that grew to be six feet with nary a milk mustache.
The creamy, cool, satisfying lime-green gazpacho is a tribute to my home state - using California 'cados and Califoria extra virgin olive oil. It's also super easy to make and can be served as a appetizer or as a main part of the meal depending on serving sizes. I ended up adding a lot of water (more than what was saved from bread crumb soaking) to thin the soup down as I didn't want this soup to be mistaken for some form of mutated guacamole.