Gazpacho with Avocado

This gazpacho is not really spicy but has a little heat to boost the flavor and is great with quesadillas. It needs to be chilled, which you can do in about 20 minutes in the freezer. Don’t use pureed or chopped canned tomatoes, because they sometimes are lower in quality than canned whole tomatoes.

1 (28-oz) can whole peeled tomatoes

1/2 small red onion, peeled, trimmed and roughly chopped

1 cucumber, peeled and thickly sliced

2 serrano peppers, seeded, deveined and roughly chopped

3 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar or sherry vinegar

salt and pepper to taste

cayenne pepper, if needed

2 slices dry French or Italian bread, torn into pieces (optional)

1/2 firm-ripe avocado

1 heirloom tomato (golden, orange or green) diced, optional

Place the canned tomatoes with about half of their juices in a blender. Add the onion, cucumber, serrano peppers, olive oil, vinegar, salt and pepper; blend until smooth. Taste and adjust seasoning, adding a pinch of cayenne and more salt if needed to bring up the flavor.

If the soup is thin, add the bread, 1 piece at a time, puree again and check the consistency. If too thick, add the rest of the tomato juices and pulse briefly. Adjust seasoning again.

Chill for a few hours or overnight in the refrigerator, or pour into serving bowls and “flash-chill” in the freezer for about 20 minutes, stirring once.

Without cutting through the skin, score the avocado half in a criss-cross pattern to form small cubes. Using a large spoon, scoop some cubes of avocado into each bowl, and top with diced heirloom tomatoes, if desired.

Serves 3 or 4.