When I was 13 my mother took my sister to visit colleges. That was also the week of Spanish class presentations at my high school. With my mother and sister away from home, I came home with a “recipe” from a friend for gazpacho. I had always loved cold soup, but this one was spectacular. She told me the recipe: 1 tomato, 1 onion, 1 cucumber. Blend. So I did. My father kindly slurped the onion water down while my brother refused and poured himself a bowl of cereal. The next day I approached my friend and asked her about the recipe. Oh yeah, my mom made it. I don’t really know what was in it. I’m sorry Pa. I will never make that gazpacho again.

It’s been some years since the “gazpacho incident” and I’ve made dozens of variations over the years. This is one of my favorites. It’s incredibly creamy because of the avocado while still refreshing and light.

Creamy Green Gazpacho
1 1/2 pounds tomatillo
2 small avocados
2 small cucumbers (persian or other low-seed cucumber)
2 small cloves garlic
1/2 small yellow onion
1 hatch chili, optional (seeded)
2 Tablespoons lime juice
1 cup vegetable broth
1/2-1 cup water
hefty handful of cilantro
garnish with queso fresco, olive oil, toasted pepitos, and salt

Bring a pot of water to a boil. Boil the tomatillos whole for 2-3 minutes. Remove and place under cold water to stop the cooking.

Place all ingredients in a blender (start with 1/2 cup of water). Blend until completely smooth, adding more water and salt if needed.

Chill for at least 1 hour. Place garnish atop each bowl of gazpacho.