B.L.A.T. Gazpacho with Avocado Crème Fraîche

James Collier

Inspired by Chef Reed Herrick, this recipe only gets better the deeper into tomato season you make it. Served room temperature or chilled with a dollop of avocado crème fraîche,it’s as refreshing as it is flavorful!

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner

Cuisine American, Spanish

Servings

Calories 659 kcal

Ingredients

For the Garnish

2 cups sourdough bread cubes
3 tablespoons California extra virgin olive oil
6 slices of bacon

For the Avocado Crème Fraîche

4 ounces Real California crème fraîche
2 avocados pitted and peeled
6 tablespoons fresh lime juice
1/4 teaspoon salt
1/2 teaspoon black pepper

For the Gazpacho

5 pounds California ripe tomatoes peeled, seeded and roughly chopped
1 quart tomato juice
1 quart sparkling water
1 cucumber peeled, seeded and roughly chopped
2 tablespoons Worcestershire sauce
2 scallions roughly chopped
3 tablespoons dark red hot pepper sauce
2 tablespoons kosher salt
2 teaspoons chopped garlic
1 tablespoon pepper

Instructions

For the Garnish

Preheat the oven to 400°F. On a large sheet pan, toss the bread cubes in olive oil and bake for 12-15 minutes, until crispy and golden.
Meanwhile, heat the bacon in a large skillet over medium heat, using a press or the bottom of a smaller pan to keep it from bubbling. Cook until crispy, then let cool on a paper-towel lined plate or baking rack.

For the Avocado Crème Fraîche

Combine the crème fraîche, avocado, lime juice, salt, and pepper in a food processor or blender and blend until smooth.
Set aside or keep refrigerated until ready to serve.

For the Gazpacho

Combine all ingredients in a blender or food processor and blend until smooth. Taste and adjust salt and hot sauce.

To Serve

Ladle soup into serving bowls, top with a generous dollop of avocado crème fraîche, then garnish with sourdough croutons and crumbles of the crispy bacon!

Nutrition

Calories: 659kcalCarbohydrates: 57gProtein: 16gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.04gCholesterol: 39mgSodium: 4426mgPotassium: 2752mgFiber: 16gSugar: 28gVitamin A: 6281IUVitamin C: 150mgCalcium: 182mgIron: 5mg

Keyword gazpacho, summer, tomato, tomato soup

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