Ingredients
1/4 cup diced onion, divided
1/3 cup cilantro, divided
1 garlic clove
1 lb ripe plum tomatoes, core and stem removed
1 cucumber, peeled
1 red bell pepper, quartered
2 tbsp + 1 tsp lime juice
1/4 tsp Tabasco sauce
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1 avocado, peeled and diced
Preparation
Set aside 2 tbsp of onion and 2 tbsp of cilantro in small bowl.
Place remaining onion, cilantro and garlic in food processor and run until garlic is finely minced. add tomatoes, cucumber, red pepper, 2 tbsp lime juice and Tabasco and process until smooth. Add 1/2 tsp of salt and the pepper, taste and adjust as needed. Refrigerate at least 30 min. before serving.
Meanwhile, add remaining 1/4 tsp salt, 1 tsp lime juice and avocado to reserved onion and cilantro. Toss and top each serving of gazpacho with 1/4 of the avocado salsa.
