Chingal0

Gazpacho with Avocado Puree

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

Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Place tomatoes in processor. Using on/off turns, chop to coarse puree. Transfer puree to strainer; let drain 30 minutes, stirring often.

Combine tomato puree, chicken broth, onion, 1/3 cup lime juice, garlic, parsley, chives, and cilantro in large bowl. Season gazpacho with salt and pepper. Chill 2 hours or up to 1 day.

Blend avocados, chiles, 2 tablespoons water, and 1/3 cup lime juice in processor until smooth. Season with salt; add more water to thin if desired.

Ladle gazpacho into bowls. Top with avocado puree, then drizzle of oil.

Makes 6 servings.

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