Gazpacho with Avocado Puree

• 5 pounds medium tomatoes, shallow X cut in skin on side opposite stem
• 3 cups low-salt chicken broth
• 3/4 cup finely chopped red onion
• 2/3 cup fresh lime juice
• 6 garlic cloves, finely chopped
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh cilantro
• 2 medium Haas avocados (about 1 pound), peeled, seeded, diced
• 2 serrano chiles, stemmed, seeded, deveined, minced
• 2 tablespoons (about) cold water
• 4 tablespoons extra-virgin olive oil

1. Bring large saucepan of water to boil.
2. Drop in 3 tomatoes; cook 30 seconds.
3. Using slotted spoon, transfer tomatoes to plate.
4. Repeat.
5. When cool, peel tomatoes starting at X.
6. Cut tomatoes in half horizontally; squeeze out seeds and juice.
7. Place tomatoes in processor.
8. Using on/off turns, chop to coarse puree.
9. Transfer puree to strainer; let drain 30 minutes, stirring often.
10. Combine tomato puree, chicken broth, onion, 1/3 cup lime juice, garlic, parsley, chives, and cilantro in large bowl.
11. Season gazpacho with salt and pepper.
12. Chill 2 hours or up to 1 day.
13. Blend avocados, chiles, 2 tablespoons water, and 1/3 cup lime juice in processor until smooth.
14. Season with salt; add more water to thin if desired.
15. Ladle gazpacho into bowls.
16. Top with avocado puree, then drizzle of oil.

tomatoes, lowsalt, red onion, lime juice, garlic, fresh italian parsley, fresh chives, fresh cilantro, avocados, serrano chiles, water, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/gazpacho-with-avocado-puree-108434 (may not work)