Avocado And Yellow Heirloom Tomato Gazpacho

• For Gazpacho
• 2 large avocados, remove pit and scoop out flesh
• 2 pounds ripe yellow heirloom tomatoes, cored
• 2 large green onions, roughly chopped
• 5 garlic cloves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 - 1 1/2 cups ice-cold water
• Garnish
• 1 large avocado, diced
• 1 yellow tomato, diced
• 1 large cucumber, diced

1. In a food processor, blend the avocados, tomatoes, onions, garlic, oil, vinegar, and spices. Slowly pour in the ice water until you reach the desired consistency. Cover and chill in the refrigerator for at least one hour.

gazpacho, avocados, tomatoes, green onions, garlic, extra virgin olive oil, red wine vinegar, paprika, salt, black pepper, water, avocado, yellow tomato, cucumber

Taken from food52.com/recipes/30571-avocado-and-yellow-heirloom-tomato-gazpacho (may not work)