REMEMBER: Make this early to let it chill! Nutrition: No avocado: ~841 kCal (~210 kCal for one of four serv ings): With avocado: ~1081 kCal (~270 for one of four servings) Recipe modified from Cookie & Kate ( https://cookieandkate.com/ultimate - gazpacho - recipe/ ) by Auxilia ( Instagram @butter_bean_and_buttercream ) Ultimate Gazpacho EQUIPMENT Blender Larger bowl Garnish bowl Large (!) cutting board (or two boards!) INGREDIENTS Red bell pepper, 6 oz./ 168g ( ~ 1 medium), seeded and cut into rough 1” chunks [54] Cucumber, 8 oz. /228g (~1 small), peeled and seeded and cut into rough 1” chunks [2 4] Tomatoes (ripe), 40 oz. / 1120g (9 small), cored and cut into rough 1” chunks [200] Sweet/Vidalia onion, 8 oz./228g (1 small), peeled and cut into rough 1” chunks [72] ( Avocado (ripe) , ~5.3 oz./150 (1 medium), peeled, pitted, and cut into rough 1” chunks (OPTIONAL)) Garlic, 1 large clove, peeled [5] Basil leaves (fresh), ¼ C. plus a few extra for garnish EVOO, ¼ C. [480] Red wine vinegar, 2 T. [6] Kosher salt, ¾ tsp. Black pepper, freshly ground, ~10 twists I DEAS FOR ACCOMPANIME NTS Toppings Olives (or chili - orange o live mix) Citrus rounds Slivered almonds Sides Small green salad Buttered bread (or avocado toast, if there’s no avocado in your soup) Side protein Wines Rioja Rosado, Sauvignon blanc , Pinot Blanc, or rose INSTRUCTIONS 1. Fi nely chop ¼ of the pepper chunks and ¼ of the cucumber chunks and s tir these together in the garnish bowl 2. Spoon out tomato seeds (1/4 C.) and stir it into the garnish bowl. 3. Add a few pinches of salt and a few snips of reserved basil and stir once more; set aside in the frid ge to chill. 4. Divide the remaining tomato, cucumber, and pepper chunks between blender and large bowl. 5. Add all of the onion ( and avocado ) to the blender. 6 . Add all of the remaining ingredients to the blender and blend on low - >high unt il completely s mooth (2 minutes or longer, depending on the strength of your blender) 7. Now, add the bowl’s vegetables to the blender and blend for jus t 10 - 20 seconds (for texture). 8 . Chill the soup (for at least 2 hours, but ideally overnight). 9. B ef ore serving, adjust seasoning. REMEMBER: Make this early to let it chill! Nutrition: No avocado: ~841 kCal (~210 kCal for one of four serv ings): With avocado: ~1081 kCal (~270 for one of four servings) Recipe modified from Cookie & Kate ( https://cookieandkate.com/ultimate - gazpacho - recipe/ ) by Auxilia ( Instagram @butter_bean_and_buttercream ) 10 . Garnish with the contents of the garnish bowl, basil, a nd a light sprinkle of pepper. 11 . Serve with accompaniments Enjoy! !