Gazpacho Soup with Avocado Creme Fraiche Recipe

Gazpacho Soup with Avocado Creme Fraiche is so easy to make and so delicious!   This classic Andalusian soup is best served the day it is prepared, but can hold in the refrigerator for an additional day.  A must make soup when you can obtain fresh vine-ripened tomatoes.    Also make a great appetizer course served in small bowls.  I sure wish summer tomatoes would last all year!  This spicy soup packs a nutritious punch from the vegetables while skimping on calories.

Please check out – Tomatillo and Cucumber Gazpacho Soup, and Spanish Gazpacho Soup.

 

Gazpacho Soup

 

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.

 

Please 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 Creme Fraiche Recipe:

Gazpacho Soup with Avocado Creme Fraiche Recipe

Prep Time: 25 minutes

Cook Time: 0

Yield: 8 servings

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.  Great dish to use heirloom tomatoes (various colors and varieties).

** Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.

 

Instructions:

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 Creme Fraiche.  Store, covered, in the refrigerator until ready to serve.

To Serve Gazpacho Soup:  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 Creme 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 creme 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 creme fraiche or sour cream, lime juice, sugar, and salt; fold together.

Refrigerate for a least one hour, covered, or until thick.

 

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Categories:

Avocados    Summer    Tomatoes    Vegetable Soups   

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