Serves 8

6 large ripe tomatoes, chopped

1 small red onion, chopped

1 cucumber, peeled and chopped

1 green pepper, seeded and chopped

2 cloves garlic, peeled and chopped

1 stalk celery, chopped

¼ cup fresh parsley

¼ cup red wine vinegar

¼ cup extra-virgin olive oil

1 teaspoon Worcestershire sauce

1 teaspoon sugar

3 cups tomato juice

1 large avocado, finely diced

• Combine all ingredients except tomato juice and avocado in a blender or food processor. Pulse until puréed.

• Strain mixture through a coarse sieve into a glass bowl or pitcher. Press to extract all the juices. Stir in the tomato juice, cover, and refrigerate until well-chilled.

• Just before serving, dice avocado. Pour gazpacho into soup cups and garnish with diced avocado.

Avocado Savvy

Avocados don't ripen on the tree. They only begin to soften after picking. Very ripe avocados work well in guacamole and dips, but when dishes call for sliced or diced avocado, or for avocado halves, it's best to go with fruit that's firm but “gives” slightly when pressed.