Gazpacho with Mango Avocado n Toasted Walnuts

There are some gorgeous tomatoes and cucumbers ready to be picked in my small garden and what could be more perfect than making a cold gazpacho soup for the hot weather in L.A., since I have been looking forward to make my own gazpacho every summer. I think gazpacho is such a brilliant idea for using such simple ingredients we can grow ourselves in our own backyard and turning them into the most wonderful dish that everyone is addicted to, I know I am! 

I know of those who love making gazpacho in summer have added a little of something into it and make it more enjoyable for their own personal liking. But gazpacho is still gazpacho no matter how many times the original recipe has changed, the gorgeous characteristics of great cool taste, and the freshness of those raw ingredients are still the same which probably make gazpacho the healthiest dish ever! Isn’t that awesome? Since I already have some of ripe mango and avocado sitting on the counter ready to be used, I decided to cut them up in small cubes and added into my version of gazpacho with the addition of the crunchy toasted walnuts to make it more wonderful than it already is. And for the records, you can absolutely add anything you like – you decide.

What you need:

2 medium cucumber roughly chopped (seeded, no peel)
1 large tomato, roughly chopped
1/2 cup red onion, roughly chopped
1 medium green jalapeno, seeded and chopped
2 cloves garlic
1 1/2 cups Clamato tomato cocktail
1/4 cup extra virgin olive oil
1/4 cup white or red wine vinegar
1 tsp salt
1 tsp ground black pepper
1 tsp Asian chili garlic sauce or Tabasco hot sauce
1 tbsp fresh squeeze lime juice
1 large Avocado, cubed
1 medium mango, cubed
Some toasted walnuts, roughly chopped for garnish 

How I did it:

- Add chopped cucumber, tomatoes, garlic, jalapeno, red onion into the food processor for a little more chunky soup or the blender for smooth version (I used the blender) and add half a cup of tomato cocktail juice so it easier to process. Keep pulsing until it turns into your preferred texture.

- Add the rest of clamato juice, salt, ground black pepper, chili garlic sauce, red wine vinegar, olive oil, and lime juice, stir to blend well

- Chill the gazpacho for at least 30 minutes, the longer the better - Serve chilled gazpacho soup with mango and avocado cubes and top with toasted walnut and garnish with basil leaf, if desired

Enjoy!

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