I can't believe I had never made gazpacho before. I had eaten it plenty, but I'd never made it. Ridiculous. Because it is perfect summer food.
I like it chunky, so that's how this makes it. But if you like your gazpacho a bit soupier just put a cup or two of the chunky stuff in the blender and then add it back into the bowl.
makes 4 good-sized bowls
6 medium tomatoes
1 medium cucumber
2 large cloves garlic
1/4 cup olive oil
2 tablespoons vinegar
Core tomatoes and cut into 1/2-inch chunks. Peel cucumber and cut into 1/4-inch chunks. Finely chop the onion and garlic. Add tomato, cucumber, onion, garlic, oil and vinegar to a large bowl. Stir it well. Season with salt and pepper to taste. Stir again. Use the spoon to squish everything in the bowl. For best result, refrigerate mixture for a few hours or overnight. Close to serving time, peel and pit avocado and cut into chunks. Add avocado to bowl. Stir well. Serve each bowl garnished with a lime wedge for squeezing.