Golden Gazpacho with Avocado

1. 1

   In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water.

2. 2

   With the machine on, gradually add the olive oil until incorporated.

3. 3

   Transfer to a bowl, stir in the jalapeno and season with salt and pepper.

4. 4

   Refrigerate until chilled, about 30 minutes.

5. 5

   Ladle the gazpacho into bowls and top with diced avocado.

6. 6

   Serve with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.