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In the Spring, I set out to plant a Greek garden with all the vegetables I need for a summer meal. With an abundance of tomatoes in my garden, this Gazpacho with Oranges and Avocados is a perfect cold soup for a summer evening and can be made ahead of time and allowed to marinate while you’re at work. Use it for company, just serve with pita bread and a slice of feta cheese. The use of Greek basil and Greek oregano will give it the kick you need to enhance this chunky-style Greek dish. This can be served as an appetizer, main dish, or a side with any meat.

Don’t skip the Avocados!

One fruit I just love are our avocados here in California. We have so many varietals, I often visit the farmer’s market to see what I can find. Once, I found my favorites, I found them at our local nursery and planted two trees in our backyard. Now, it’s takes a few years for the trees to mature, so you must have patience. MY love for avocados started as a young girl in my uncle’s avocado grove. He grew acres and acres of avocados. And our favorite meal was his avocado sandwiches- what a treat!

Tip on choosing the right avocado!

My favorite is the Reed!

Ready for the market!

Here is my mother and aunt relaxing on the avocado ranch, one of my favorite pictures I cherish!

Gazpacho Soup with Oranges and Avocado

Try this simple and quick recipe for any hot summer day. It's so refreshing and can be made ahead of time, to be enjoyed for dinner.

Course Soup

Cuisine California

Keyword avocado, Califonria, cold soup, oranges

Servings 8 people

Author Mary Papoulias-Platis

Ingredients

6 fresh tomatoes, cut into 1/4 inch dice (about 4 cups)
2 medium red bell peppers, cut into 1/4 inch dice (about 2 cups)
2 cucumbers, peeled and seeded, cut into 1/4 inch dice
1/2 small sweet onion, peeled and minced
2 medium garlic cloves, minced
2 teaspoons salt
1/4 teaspoon pepper
1/3 cup red wine vinegar
5 cups tomato juice
1 teaspoon hot pepper sauce, optional
1 cup water
2 teaspoons of fresh Greek oregano, minced
2 teaspoons of fresh Greek basil, minced
Garnish:
2 avocados, thinly sliced
2 oranges, peeled and sectioned
Extra-virgin olive oil

Instructions

Combine the tomatoes, red pepper, cucumber,onion, garlic, salt, vinegar, pepper in a large glass bowl.
Let sit for 10 -15 minutes. Stir in tomato juice, 1 cup water, hot sauce, basil, and oregano . Cover and refrigerate for 3 hours or up to 2 days.
Before serving top with a thin slice of avocado and orange. Drizzle with extra virgin olive oil.

Enjoy visiting my many avocado recipes:

Greek Avocado Ceviche

Grapefruit and Avocado Cabbage Slaw

Avocado Risotto with Lime and Olive Oil

California Avocado Salsa with Jicama Chips