No. 0066 Spanish Members recipe

Chilled Andalusian Gazpacho with Basil and Avocado

Ripe tomatoes, cucumber, red pepper, garlic and a little bread are blended with sherry vinegar and good olive oil into a cool, rosy gazpacho with a gently rustic texture. A fanned slice of avocado and a sprig of basil sit on top. No stove needed, so it is the obvious lunch for the hottest days of summer.

4.9 from 442 cooks