Recipe: Mexican Avocado and Chile Gazpacho

MEXICAN AVOCADO AND CHILE GAZPACHO

2 ripe avocados, cut into 1/4-inch cubes
8 medium tomatoes, peeled, seeded and finely chopped*
1 clove garlic, minced
1 small onion, minced
3 canned chipotle chilies in adobo sauce, rinsed, seeded and minced**
Juice of 2 limes (about 3 tablespoons)
2 tablespoons finely chopped fresh cilantro
1 cup ice water
Salt and freshly ground black pepper

Toss chopped avocados with tomatoes.

With the side of a chef's knife, crush minced garlic into a paste on a cutting board; stir it into the tomato-avocado mixture. Stir in the onion, chilies, lime juice and cilantro. Stir in ice water and season to taste with salt and pepper.

Serve chilled.

*To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.

**Chipotle chilies are smoked jalapeno chilies and are very hot. You may want to start out adding the smallest number suggested here and then gradually add more to taste.

Makes 6 first-course servings
Source: Vegetables by James Peterson