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SERVINGS
4-6
INGREDIENTS
Gazpacho
Toppings
HOW TO MAKE IT
Step 1/3
In a blender, combine the tomatoes, green bell pepper, cucumber, red onion, garlic, 4 tablespoons vinegar, the lemon juice, paprika, oil, and a large pinch of kosher salt. Blend until smooth, adding water as needed if the soup is too thick. Taste and add more salt and/or vinegar as needed to balance the sweetness of the tomatoes.
Step 2/3
Place in a tomato cocotte and refrigerate the soup for about 1 hour, or until well chilled.
Step 3/3
In a medium bowl, combine the avocado, cucumber, and red onion. Pour the soup into soup bowls and top each with some of the avocado mixture, a dollop of burrata, a drizzle of oil, some chives, and a sprinkling of flaky sea salt and black pepper.