I'm not always a big fan of gazpacho, and of course it isn't exactly a traditional Mexican dish anyway, but I found this recipe on the California Avocado Commission's website, tried it, and it made both me and my husband very happy. So of course I have to share it with you.
As the year begins to turn toward summer, attendant with hot sultry days when you just don't want to heat up the kitchen, you'll find this a perfect recipe for a lazy lunch in the shade of a palapa, while you listen to the lapping of the surf.
Frankly, I found the amounts of the ingredients a bit confusing, and I made a few substitutions because I didn't have everything at hand. I used one small red onion, English cucumbers, half a quart of tomato juice, half a cup EVOO, 1 (15.5 oz.) can of white beans (drained & rinsed) and 1 (one) small can (7.5-oz) of chipotle peppers in adobo sauce (use more or less, depending on how much bite you like).
Serve it with some soft flour tortillas and maybe a side of guacamole (you can never have to0 much avocado in my opinion) and you're good to go.
SMOKY CALIFORNIA AVOCADO, SHRIMP, AND WHITE BEAN GAZPACHO
Ladle 1-1/2 cups into a serving bowl.
Garnish with tortilla chips and cilantro.
If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email email@example.com (and put "recipe" in the subject box so I'll know what it's about)