Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step

In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl, stir in the jalapeño and season with salt and pepper. Refrigerate until chilled, about 30 minutes. Ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips.

Make Ahead

The gazpacho can be refrigerated overnight.

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