Infused Oil Gazpacho

Method

1. 01

   Heat some water (I used our solar oven) until it is near boiling or boiling.

2. 02

   Cut a small x in the bottom of each tomato and then immerse in the water until the skins loosen and start to peel back.

3. 03

   Remove and drain.

4. 04

   When the tomatoes are cool, remove the skin and then remove the seeds.

5. 05

   Put the flesh into a food processor.

6. 06

   Peel and mince the onion and garlic and add to the processor with the water, boullion and basil leaves.

7. 07

   Process until smooth.

8. 08

   Dice the summer squash and cucumber and mix in and then chill in the refrigerator.

9. 09

   Right before eating the soup, cut open the avocado, remove the pit and then dice the flesh and put a little on top of each serving.