Sometimes there are only so many salads you can eat in the summer and you start craving something different. One of my favorite recipes to make when the temperature rises is gazpacho. This year I thought I’d try something different and with a little more substance and what I like to think of as a liquid salad. Avocadoes were on sale and I had a can of chili beans sitting in the pantry so experimented with combining the two. This is the result which I think is perfect fare for a hot summer day.
1 15 ounce can chili beans (don’t drain or rinse them)
1 15 ounce can tomatoes
1/4 cup red wine vinegar
1 teaspoon chili powder
Handful of fresh cilantro or 2 tablespoons dried
Good sprinkling of salt and pepper
1/2 cucumber, peeled and chopped
1 large tomato, chopped
1 avocado, peeled and chopped
For serving, sour cream, crushed tortilla chips, salsa
In a glass dish, add the chili beans, cucumber, tomato and avocado.
In a food processor or blender, add the tomatoes, vinegar, chili powder, cilantro and salt and pepper. Process or blend until it turns to a liquid.
Add this mixture to the glass bowl and stir everything together. Taste test and add more salt and pepper or chili powder if you want it hotter.
Place in the fridge for at least an hour and serve in bowls that have been chilled in the freezer for about 5-10 minutes.
Serve with a generous amount of sour cream, crushed tortilla chips and salsa.