Aguazpacho to Indulge Your Inner Español... ¡Olé!
By Liliana Moyano for Shine Latina
During my first year of college, I had the most amazing experience studying abroad in Spain. My four sisters and I (we are only one year apart from each other) stayed in Madrid for a month and took summer courses at the local University of Maria Cristina. One of our first meals was an authentic Gazpacho de Tomate (Tomato Gazpacho soup). I thought it was something like la sopa de la abuela (grandma's soup) and went for it with a big spoon. To my surprise it was a cold tomato soup that tasted like plain salsa but without the chips. I was a little confused and asked the server to heat it up for me thinking they had served it cold by mistake. Later on, he explained that Gazpacho is a typical Spanish summer dish, and it is purposely served cold.
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!
Try my Coriander Salmon with Warm Mushrooms and a Tropical Salad
(Serves 4)
Ingredients
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
Directions
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.
