Chef Rodney Murillo pairs a zesty, fresh gazpacho with the richness of a ripe avocado blended with crème fraîche for a beautifully balanced summer dish to serve al fresco. The classic Andalusian soup can be stored for up to two days, so you can get ahead on the party planning and relax when it comes time to break out the bowls.
- 1 small avocado
- 1 cup crème fraîche
- 2 tablespoons fresh squeezed lime juice
- 1/2 teaspoon sugar
- salt, to taste
- 3 large vine-ripened tomatoes, peeled, seeded, finely chopped
- 1 large cucumber, peeled, seeded, finely chopped
- 1/2 orange bell pepper, cored, seeded, finely chopped
- 1/4 cup sweet onion, finely minced
- 1 jalapeno pepper
- 2 cups tomato juice
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 2 tablespoons fresh cilantro leaves, finely chopped
- 2 slices white bread, one day old
- 1 clove garlic, minced
- 8 lime wedges, for garnish
- black pepper, to taste, coarsely ground
- salt, to taste, coarsely ground
- In a large bowl, combine tomatoes, cucumber, bell pepper, onion, jalapeno pepper, tomato juice, red wine vinegar and olive oil. Add cilantro, salt and garlic. Stir until blended.
- Pour half of the soup into a blender. Add day old bread and blend until smooth. Combine with the remaining soup. Refrigerate at least four hours or overnight before serving.
- In a small bowl, place avocado pulp. Using a fork, mash the avocado pulp until smooth and there are no visible lumps.
- Add crème fraiche, lime juice, sugar and salt. Fold together.
- Refrigerate for at least one hour, covered or until thick.
- Taste for final seasoning before serving. This gazpacho can be served in small bowls as a first course. Garnish the soup with a dollop of avocado crème fraiche and a lime wedge.