Best Avocado Gazpacho Shooters Recipes

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AVOCADO AND HEIRLOOM TOMATO GAZPACHO



Avocado and Heirloom Tomato Gazpacho image

Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

1 yellow bell pepper, diced (about 1 cup)
1 orange bell pepper, diced (about 1 cup)
1 large seedless cucumber, peeled and diced (about 1 1/4 cups)
1 medium shallot, minced
1 medium clove garlic, minced
2 medium heirloom tomatoes, diced (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime
1 tablespoon Louisiana-style hot sauce, such as Texas Pete
2 tablespoons champagne vinegar or red wine vinegar
1/4 cup olive oil
Kosher salt and coarse black pepper
1 avocado, roughly chopped
1/2 cup plain Greek yogurt, for garnish

Steps:

  • In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
  • In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
  • Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

AVOCADO GAZPACHO WITH SPICED CROUTONS



Avocado Gazpacho with Spiced Croutons image

Provided by Food Network

Time 47m

Yield 4 servings

Number Of Ingredients 16

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.

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

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

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