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Table of Contents Grilled Vegetable
Gazpacho with Avocado Puree


  • 1 zucchini
  • 1 yellow squash
  • 1 red onion
  • 2 tomatoes
  • 1 seedless cucumber
  • 2 limes
  • 1 fresh chile (jalapeno or serrano), chopped
  • 1 to 2 cups unsalted tomato juice
  • 2 tablespoons chopped, fresh cilantro
  • 2 tablespoons olive oil
  • 1 avocado
  • Salt and pepper to taste


  1. Slice the zucchini, squash, and onion into 1/2-inch-thick pieces. Coat the vegetable pieces lightly with oil and grill until charred.
  2. Core and cut tomatoes in half (gently squeeze out seeds and juice, then strain seeds and reserve juice), oil lightly, and grill until charred. Set charred vegetables aside to cool.
  3. Peel and dice the cucumber, and add it to the cooled vegetables.
  4. Add reserved tomato juice, chopped chile, juice from one lime, cilantro, salt, and pepper.
  5. Let the mixture chill in a refrigerator for one to two hours.
  6. Place the avocado in a blender with the juice of one lime, olive oil, salt, and pepper, and blend until smooth.
  7. Place chilled vegetables into bowls and top with a dollop of avocado puree.
  8. Garnish with fresh cilantro.

Serves 4 to 6.

Source: Table of Contents, Minneapolis/St. Paul, Minnesota - Chef Philip Dorwart

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