Tomato Gazpacho with Roasted Pepper Cucumber and Avocado
Ingredients
- 2 red bell peppers
- 5 lb. (2.5 kg) tomatoes, preferably heirloom tomatoes
- 2 small cucumbers, peeled, seeded and coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1⁄4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more for finishing
- 2 tsp. sherry vinegar
- 1 tsp. kosher salt, plus more, to taste
- 1 large avocado, pitted, peeled and chopped
Instructions
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