Creamy Gazpacho with Avocado
Use as an appetizer for a heavier meal or as the main course for a summer luncheon.
INGREDIENTS | SERVES 6
- 4 eggs
- 5 medium-sized fresh red tomatoes
- 1 large cucumber
- 1 medium-sized white onion
- 1 ripe avocado
- ¼ cup vegetable oil
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- ¼ cup lime juice
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1 cup sour cream
Boil the eggs in water for about 10 minutes. Cool and peel. Slice the eggs in half and remove the yolk. Set the whites aside.
Peel the tomatoes. Set 1 tomato aside and chop the other 4 into quarters.
Pare and seed the cucumber. Chop ¾ of the cucumber into 1-inch pieces and set aside the rest.
Peel the onion and cut into quarters. Peel the avocado and remove the pit; set aside half.
Put the chopped tomatoes, cucumber, onion, and half of the avocado in a blender or food processor; blend until smooth.
Put the egg yolks in a small bowl and mash with a fork. Blend in the oil, mustard, Worcestershire sauce, lime juice, garlic salt, and pepper. Add the mixture to the blender and blend until thoroughly mixed. Add the sour cream gradually, blending well.
Pour the mixture into a medium-sized container with a cover. Chop the remaining tomato, cucumber, and hard-cooked egg whites and add to soup. Slice the remaining avocado half thinly and add to the soup. Stir in lightly.
5. Cover and refrigerate for at least 8 hours before serving.