End of Summer Gazpacho

3 large tomatoes (good ones!)
1 large seedless (English) cucumber, peeled
4 scallions
1 medium clove garlic, mashed into a pulp
1/4 cup minced parsley
1 large avocado
2-4 limes, juiced, depending on juiciness (need about 6 Tablespoons)
1 teaspoon salt (or more, to taste)
Freshly ground black pepper, to taste
1 Tablespoon minced fresh basil
2 Tablespoons olive oil
1/2 teaspoon honey
1-3 cups cold water

Sour cream, an extra avocado and/or hot sauce for garnish

Cut the tomatoes and cucumber into small chunks. Mince the scallions (whites and 2 inches of greens). Combine these in a large bowl with garlic and parsley.

In a smaller bowl, mash the avocado and mix in lime juice. Add this plus salt, pepper, basil, olive oil and honey to the first bowl. Add 1 1/2 cups of cold water, mix well, and taste for seasoning. If you like this consistency, stop here. If you want it soupier, scoop half the mixture into a blender or food processor and blend until minced but not totally smooth. Add back to mixture and stir, adding more water as needed. The gazpacho should chill, covered, in the fridge to combine flavors for at least 1 hour.

Serve with sour cream, cubed avocado and/or hot sauce to spice it up. Serves 4-6. (Adapted from The Enchanted Broccoli Forestby Mollie Katzen.)

Note: You can add diced bell pepper if you like it, or finely chopped jalapeño if you want heat.

Written by: Shannon Oelrich