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 (see instructions below). 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.
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.
* 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.
Gazpacho Soup with Avocado Creme Fraiche Recipe: https://whatscookingamerica.net/soup/gazpacho2.htm