gazpacho with avocado crema

recipe with photos at spoontang!

gazpacho
48 oz tomato juice
16 oz watermelon puree
3 bell peppers, preferably one green, one yellow, and one red, diced 1 white onion, diced
1 english cucumber, diced
1 cubanelle pepper, diced
1/4 cup flat-leaf parsley, chiffonaded
2 limes, zested and juiced (set aside 2 tbsp of lime juice for the avocado cream)
4 tomatoes, diced
1/4 cup red wine vinegar
2 tbsp. honey
2 tsp. cumin
1 tsp. paprika
1 tsp. red chili flakes
salt & pepper to taste

avocado cream
1 avocado, ripe but firm
4 oz greek yogurt
2 tbsp fresh lime juice

puree and strain the watermelon. any strainer will work well, ideally use something very fine such as a chinois or through a cheesecloth. combine the watermelon juice with the tomato juice in a very large bowl. combine all remaining ingredients. set aside, the flavor will continue to develop with time. refrigerate & allow to set for at least one hour.

pit the avocado and dice flesh. combine with remaining lime juice in a food processor and puree until smooth. mix in the greek yogurt until fully combined.

serve cold, with avocado cream placed in the center of the bowl.

bon appetit