|
 So
easy to make and so delicious!
For more great
Low Fat Recipes, Low Calorie Recipes, Low
Carbohydrate recipes, and Diabetic Recipes, check out my
Diet Recipe Index.
Also check out my
Nutritional Chart
for
fat grams, carbohydrate grams, and calories for all your favorite foods.
Check out more of Linda's great
Soup,
Stew, and Chili Recipes.
Don't
forget to check
out my
Easy Summer Grilled
Chipotle Filet
dinner menu
and
Flaming
Pineapple Boat with Shrimp
dinner menu
which includes this fantastic Gazpacho Soup with Avocado Creme Fraiche.
Gazpacho Soup with
Avocado Crème Fraiche
3 large vine-ripened tomatoes, peeled, seeded, and finely chopped*
1 large cucumber, peeled, seeded, and finely chopped
1/2 orange or yellow bell pepper, cored, seeded, and finely chopped
1/4 cup finely minced sweet
onion
2 cups vegetable cocktail juice
1 cup vegetable or chicken broth
1 cup prepared mild tomato salsa or
Fresh Tomato Salsa
3 tablespoon wine vinegar
1/2 cup
olive oil
1 1/2 teaspoons Worcestershire sauce
2 to 3 tablespoons finely chopped fresh
basil leaves
1 teaspoon coarse
salt or to taste
1 clove
garlic, minced
Avocado Creme Fraiche (see recipe below)
8 lime wedges
Coarsely ground black pepper
* Learn
How To Peel Fresh Tomatoes.
In a large bowl, combine tomatoes, cucumber, bell pepper, onion, vegetable cocktail juice, vegetable or chicken broth, tomato salsa, wine vinegar, and olive oil. Add
Worcestershire sauce, basil, salt, and garlic; stir until blended. Remove about
half of the soup to a blender jar and blend until smooth. Combine with the remaining soup.
Refrigerate at least 4 hours or overnight before serving. NOTE: Soup can be stored in the
refrigerator for up to 2 days. Taste for final seasoning and adjust before serving.
Prepare Avocado Crème Fraiche. Store, covered,
in the refrigerator until ready to serve.
To Serve: Using a large red wine glasses,
parfait glasses, or deep soup cups, pour approximately 6 to 8 ounces of chilled gazpacho
soup into each glass. Spoon a dollop of Avocado Crème Fraiche centered in the soup.
Garnish with a lime wedge and ground black pepper.
Makes 8 servings.
Avocado Creme
Fraiche:
1 small
avocado
1 cup
crème fraiche or sour cream
2 to 3 tablespoons fresh squeezed
lime juice
1/2 teaspoon sugar
Salt to taste
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 or sour cream, lime juice, sugar, and salt; fold together. Refrigerate for
a least one hour, covered, or until thick. |