Gazpacho with Avocado
Ingredients
- 2 cups large chopped unpeeled Persian cucumbers, about 3-4
- ½ small red onion, cut into chunks*
- 4 large (about 2 ½ - 2 ¾ pounds) ripe tomatoes, cored and cut in half crosswise to remove the seeds, cut into chunks
- 3 medium garlic cloves, peeled
- 2 teaspoons sea salt
- freshly ground black pepper to taste
- 2 Tablespoons Sherry vinegar
- ¼ cup unrefined, cold pressed extra-virgin olive oil
- 1 avocado, cubed
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