I just spent a few days literally eating my way through Sun Valley and Ketchum Idaho with my girlfriends. Many thanks to our friend Lisa who hosted a group of us in her home. Lisa knows her way around the restaurants in Sun Valley like I know my way around my food pantry. Lisa made sure we hit all of her favorites. On our last night we went to The Vintage, a classic gem started by Jeff Keys that celebrates fresh hand-crafted food. I loved everything about The Vintage from its casual in-the-forest look, to its beautiful outdoor dining area and of course The Vintage's fabulous food. Make reservations well in advance, particularly in the winter as seating is very limited.
Everything at The Vintage is fresh, creative and delicious. Their avocado gazpacho was intriguing and I was so glad we ordered it. I am generally pretty good about figuring out a dish's ingredients, but this chilled soup had me stumped. Fortunately Jeff Keys published a cookbook and our waitress generously shared the ingredients with us. The wildcard ingredient in this gazpacho is curry. Hardly traditional in gazpacho, curry really works in this soup. This is a gazpacho that I will happily serve year round.
Another Great Reason To Own A Food Processor
If you have been following me for a while, you know my food processor is one of the most frequently used tools in my kitchen, and a must for making any kind of gazpacho. Read my article on food processors to learn how owning a food processor will help you prepare meals more quickly, expand your culinary horizons and eat more vegetables.
Yield 10 - 12 servings
This chilled avocado gazpacho from The Vintage in Ketchum, Idaho has a secret ingredient usually not found in gazpacho that really makes this cold soup cook!
- 1 medium sweet onion, peeled and chopped into 5 or 6 pieces
- 1 large hothouse cucumber, peeled, seeded and chopped into 5 or 6 pieces
- 1 handful cilantro leaves, washed and dried
- 2.5 pounds ripe avocado (3 - 4, depending on size)
- 6 cups chicken or vegetable broth
- 1/3 cup fresh lime juice, to taste
- 2 t curry powder to taste
- 1 T sambal chili sauce, to taste, plus more for garnish
- 1/2 t fresh ground pepper, to taste
- 1/2 t kosher salt, to taste
- 1/2 cup crumbled feta cheese for garnish (optional)
- 2/3 cups chopped assorted cherry tomatoes for garnish (optional)
- This recipe makes a generous portion that is too big to fit in a food processor all at once. So depending on the size of your food processor bowl, work in two or three batches. Put 1/3 to 1/2 of each of the first 5 ingredients in the processor. Process until the soup is fairly smooth, but still has some crunchy texture. Remove the processed soup from the work bowl and transfer to a large bowl. Then do the same with the second and third batch. Once all of the vegetables are processed and transferred to the bowl season the soup with lime, curry powder, sambal chili sauce, salt and pepper, adjusting to your personal preference. Put the gazpacho in your refrigerator and chill for several hours or overnight.
- Serve in individual chilled bowls and garnish with feta cheese, chopped tomatoes and more sambal chile sauce.
This gazpacho will keep in the fridge for several days and gets better after the flavors have a chance to meld for a couple days.
Cuisine New American