Creamy Heirloom Tomato and Avocado Gazpacho

Step 1

Combine tomatoes, cucumber, spinach, avocado, basil, garlic, red wine vinegar, lime juice, hot sauce (if using), and ice cubes in the high-powered blender, such as a Vitamix. Puree until smooth. Add the sugar, and season to taste with salt and pepper. Pulse to combine.

Step 2

Serve immediately (add additional ice and adjust seasoning if not cold enough), or chill in a covered container in the refrigerator. Garnish with a drizzle of good quality extra virgin olive oil, and chopped tomato and cucumber.

Step 3

The gazpacho is best served the day it is prepared, but can hold in the fridge for an additional day.