Avocado Salsa

Put a few generous spoonfuls of this salsa into soup bowls and then ladle Yellow Tomato Gazpacho over it.

• 2 small Haas avocados, cut into small dice
• 1 small hot red chile, seeded and minced
• 1 small red onion, cut into small dice
• 1 red heirloom slicing tomato, seeded and diced
• 1 Tbs. finely chopped fresh cilantro
• Juice of 1 lime
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper

In a medium bowl, stir together the avocado, chile, onion, tomato, cilantro, lime juice, olive oil, and salt and pepper to taste. Refrigerate, covered, for at least 20 minutes and up to 3 hours before serving.