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Categories: Soups, Vegetarian

Gazpacho Trattoria Acqua

Gazpacho Trattoria Acqua
Al Seib / Los Angeles Times

Dear SOS: I recently sampled a gazpacho soup at Trattoria Acqua in La Jolla that was the best I have ever had. Any chance you could get the recipe for your readers? Tony Giorgio Riverside Dear Tony: Not only is ... Read more

Total time: 30 minutes plus 8 hours chilling | Serves 6
  • 7 plum tomatoes
  • 1 bunch cilantro
  • 2 red bell peppers
  • 1/2 red onion
  • 2 cucumbers
  • 3/4 teaspoon dried thyme
  • 2 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt, pepper
  • 1 avocado

Step 1Coarsely chop the tomatoes, cilantro, bell peppers, onion, cucumbers, thyme and garlic.

Step 2Place them in a food processor and pulse while adding the vinegar and olive oil. You may need to do this in two batches. Process until the ingredients are very finely diced, but not smooth. Add salt and pepper to taste. Chill the gazpacho overnight.

Step 3Peel and pit the avocado and cut it into slices. Divide the gazpacho among serving bowls and garnish the top with the avocado slices.

Each serving:
230 calories; 69 mg sodium; 0 cholesterol; 21 grams fat; 3 grams saturated fat; 10 grams carbohydrates; 2 grams protein; 3.39 grams fiber.
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