{food hack} Salsa + Guacamole = (Damn Good) Gazpacho

Earlier today I was eating the most delicious salsa (the homemade kind which is often referred to as pico de gallo, not the supermarket jar–you know, the kind that looks like this) and I found myself wondering how I could get more of it into my piehole. And was it a vegetable? And could it be a healthy lunch if it involved tortilla chips as a vehicle? And then it dawned on me: salsa is just chunky gazpacho without the cucumbers. And gazpacho is a totally reasonable thing to eat for lunch. And cucumbers are gross. But avocadoes are good, and they sometimes go in gazpacho, right?

Thus was born the easiest recipe of the summer, the laziest chilled soup you will ever make, the healthiest lunch you will ever eat… but I’m not sure what to call it. Guacspacho? Salspacho? Gazpicodemole? Faux-zpacho? I’m open to suggestions. Anyway, here’s what you do:

1. Buy some delicious, fresh, perishable salsa/pico de gallo (remember, it should look something like this) – a pint container for every 2 people.
2. Buy some delicious, fresh, perishable guacamole (or just a really ripe avocado) – about 1/4 as much volume as the salsa.
3. Put in a blender and puree until smooth. If it’s too thick, add water or tomato juice. If it’s too thin or if you just want to go crazy, add a tablespoon or two of nonfat Greek yogurt and blend that in.

For the record, I used the mild heirloom tomato salsa from Swank Farms in Hollister, CA. You can find a link to where they sell (all over Northern California) on their website. The guacamole was from 360 Gourmet Burritos which is not the best guacamole in the world, but it’s fresh so it fit the bill just fine.