Easy dinner recipe: Avocado gazpacho

Regardless of which candidate you support, you may still be recovering from the debate. Which, coupled with the hot temperatures, probably calls for a simple, easy dinner tonight.

Here’s a recipe for avocado gazpacho. Toss ripe avocados into the blender with some softened bread crumbs, lemon juice and garlic. Garnish with chopped tomatoes and green onion and you’re done. Not a bad thing to be eating during all that debate analysis tonight.

GAZPACHO WITH AVOCADO

Total time: 20 minutes, plus optional cooling time | Serves: 4

1 cup packed fresh bread crumbs

Water for soaking the bread crumbs

2 cloves garlic

1 pound ripe avocados (about 3), peeled and chopped

1/3 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1 1/2 teaspoons salt

Chopped green onion, for garnish

Chopped tomato, for garnish

Chopped cilantro (optional), for garnish

1. Soak the bread crumbs in water to cover until softened. Drain off the excess water (reserve the water to thin the soup if desired) and place the bread in a blender with the garlic. Puree until smooth. Add the avocados and lemon juice and puree. Blend in the oil and salt. Thin the soup, as desired, with the reserved water.

2. Serve the gazpacho at room temperature or chilled. Garnish each serving with chopped green onion, tomato and cilantro.

Each of 4 servings: 315 calories; 3 grams protein; 20 grams carbohydrates; 6 grams fiber; 26 grams fat; 4 grams saturated fat; 0 cholesterol; 2 grams sugar; 1,008 mg. sodium.

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