By Liliana Moyano for Shine Latina
While in Spain, I never acquired the taste for it, and was even reluctant to ever have Gazpacho again, until I saw it in a restaurant menu as "Gazpacho de Aguacate" (Avocado Gazpacho). I ordered it and it was so good, I asked the chef for the recipe. Reluctantly, he gave me some of the basic ingredients and I wrote them down. I added a few more and recently made it for a summer gathering. It was absolutely delicious! Next time you want to serve guacamole or gazpacho, try swapping them for this Aguazpacho, and serve it in small saucers or teacups as an elegant appetizer. Enjoy!
2 Hass avocados
½ purple onion, chopped
2 tomatoes, peeled and chopped
1 cup water
2 garlic cloves, minced
1 lime, juiced
½ bunch cilantro
½ teaspoon salt
4 bacon strips, cooked & chopped
In a large bowl or molcajete, place the scooped avocados, lime juice, salt and garlic. Smash with a potato masher or a fork until the avocado becomes creamy and all the ingredients are mixed together. Add the water, tomatoes, onion and cilantro, and mix well. Serve in saucers or teacups and garnish with bacon.