Best Avocado Corn Gazpacho Recipes

AVOCADO GAZPACHO

Avocado Gazpacho image

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 10m

Yield Serves four

Number Of Ingredients 16

Ingredients

1 large ripe avocado, about 6 or 7 ounces
1 1/2 pounds ripe tomatoes, cored and peeled
2 to 4 garlic cloves, to taste
2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 teaspoon sweet paprika (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt
freshly ground pepper
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped tomato (more to taste)
1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
1/2 cup finely chopped green pepper
1/2 cup small croutons
1 hard-boiled egg, finely chopped

Steps:

Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 6 grams

SWEET CORN SUMMER GAZPACHO

Sweet Corn Summer Gazpacho image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 tablespoons butter
1 leek, cleaned well and chopped
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
6 ears fresh sweet corn, kernels removed
1/2 teaspoon ground turmeric
1 clove garlic, minced
4 cups vegetable stock, plus more if needed
Zest and juice of 1 lime
Mexican crema, for serving
Pickled Fresno chile slices, for serving
Cilantro Oil, recipe follows
Crushed Marcona almonds, for serving
3/4 cup olive oil
1 bunch fresh cilantro, leaves and tender part of the stems
1 bunch fresh cilantro, leaves and tender part of the stems
1 green onion, roughly chopped
1 clove garlic
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper

Steps:

Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes.
Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.

AVOCADO GAZPACHO WITH SPICED CROUTONS

Avocado Gazpacho with Spiced Croutons image

Provided by Food Network

Time 47m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Spiced Croutons, recipe follows
2 cucumbers, peeled, seeded, and diced
2 limes, juiced
1/2 to 1 cup vegetable or chicken broth
1/2-cup fresh cilantro leaves, plus additional, for garnish
1 small jalapeno, stemmed, seeded, and chopped
2 green onions, sliced (including green tops)
2 ripe avocados
Salt
1/2 loaf (8 ounces) crusty bread
2 ounces (1/2 stick) butter
2 teaspoons ground chile powder, such as ancho
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried thyme
Freshly ground pepper

Steps:

Make spiced croutons up to 2 days ahead. Store in an airtight container.
In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.