- 3 pounds tomatoes, peeled, seeded, and coarsely chopped
- 2 roasted green chilies, chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- ¼ cup olive oil
- 3 tablespoons rice vinegar (you can substitute red wine vinegar, but rice vinegar adds a bright note)
- ¼ cup Santa Cruz Green Chili Salsa
- 1 avocado, sliced
- 1 cup fresh corn just cut from the cob, optional (find the freshest corn you can; this gives the gazpacho a sweet, nutty taste that elevates this dish to the sublime)
- ½ pound cooked crab or shrimp (optional)
In a large bowl, mix together all ingredients except avocado, corn, and seafood. Process the mixture in a food processor in batches. You can make it smooth, but I like it left somewhat crunchy. Transfer to a large bowl, cover and refrigerate until chilled. Add corn and seafood, stir well, garnish with avocado and serve. Serves 6
