Gazpacho with Avocado Purée

Name: Gazpacho with Avocado Purée
Yield: 6 Servings
Ingredients: 5 pounds medium tomatoes, shallow X cut in skin on side opposite stem; 3 cups low-salt chicken broth; 3/4 cup finely chopped red onion; 2/3 cup fresh lime juice; 6 garlic cloves, finely chopped; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh cilantro; 2 medium Haas avocados (about 1 pound), peeled, seeded, diced; 2 serrano chiles, stemmed, seeded, deveined, minced; 2 tablespoons (about) cold water; 4 tablespoons extra-virgin olive oil

By Michele Anna Jordan

July 31, 2003

Recipe notes