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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.
Gazpacho Soup with Avocado Crème Fraiche
Yields: 8 servings
Prep time: 25 min
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
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 1/2 teaspoons Worcestershire sauce
2 to 3 tablespoons finely-chopped fresh
1 teaspoon coarse
salt or to taste
Avocado Creme Fraiche (see recipe below)
8 lime wedges
Coarsely-ground black pepper
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.
crème fraiche or sour cream
2 to 3 tablespoons fresh-squeezed
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.