Gazpacho Soup with Avocado Crème Fraiche

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So easy to make and so delicious! A must make soup when you can get vine-ripened tomatoes.

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, fiber grams, and calories for all your favorite foods. More of Linda's delicioous 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.

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Gazpacho Soup with Avocado Crème Fraiche

Recipe Type: Soup, Tomatoes, Salsa, Avocado, Crème fraiche
Yields: 8 servings
Prep time: 25 min

Ingredients:

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.

Preparation:

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 granulated 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.