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Gazpacho with avocado-corn relish

Gazpacho with Avocado-Corn Relish

Servings 8

Ingredients
  

For the soup

  • 5 lb. red ripe tomatoes (heirloom, wine)
  • 2 red bell peppers
  • 1 English cucumber, deseeded cut into cubes
  • 2 garlic cloves, finely minced
  • 2 tablespoons lemon juice
  • 1 tablespoon sherry vinegar
  • 2 teaspoon horseradish
  • 1 cup rustic white bread, crust removed, cubed
  • ¼ cup olive oil, more for drizzling
  • Aleppo pepper to taste (or any other mildly spicy red pepper)
  • Kosher salt

For the garnish

  • ½ avocado, cubed, tossed with lemon juice and olive oil
  • ¼ cup corn kernels, sautéed
  • parsley, chives or chervil, finely chopped (optional)

Instructions
 

  • Roast bell peppers:
    Preheat your broiler with rack positioned in the middle of the oven. Drizzle oil over bell peppers lightly, season with kosher salt and freshly ground black pepper. Place bell peppers on the baking sheet and roast for 20 to 25 minutes depending on their size, turning occasionally with the tongs to make all sides equally charred. Once charred, transfer peppers into a large metal or glass bowl and cover with plastic wrap, foil or a plate. The steam will help to release the skin easily in 10-15 minutes. Peel the skin off with your fingers and cut the bell peppers into two pieces. Remove the core and seeds and set bell peppers aside.
  • Blanch tomatoes:
    Using a sharp knife, cut an “X” on the bottom of each tomato, it will help to loosen the skin. Place them in rapidly boiling water for 1 minute, and then plunge the tomatoes into an ice bath. Let them cool slightly, peel the skin off. Slice tomatoes in half and cut out the white divot. Then cut tomatoes into bite size pieces and place them into the blender. Add cucumber, bell peppers, garlic, bread, lemon juice, sherry vinegar, horseradish, olive oil and season to taste. Set on puree setting and process until smooth.
  • Make avocado-corn relish: 
    Cut avocado in half, remove the pit. Slice avocado in crisscross pattern and scoop the flash out into a small bowl, squeeze some lemon juice to preserve its color. Heat a small frying pan, add oil and corn, season with salt and pepper. Sauté corn for 5 minutes, until sweet and crunchy. Let cool slightly, add to avocado. Drizzle mixture with olive oil, sprinkle with salt and pepper. Mix to combine.
  • To serve, ladle gazpacho into each soup bowl and garnish with avocado-corn relish. Drizzle lightly with olive oil and season with Aleppo pepper. Sprinkle some chives or parsley on top. Serve cold!