Avocado Gazpacho Shooters Recipes

CUCUMBER-AVOCADO GAZPACHO

Cucumber-Avocado Gazpacho image

I love this recipe when I'd like a cold soup but need a break from classic Spanish tomato-based gazpacho. Avocado is a nontraditional ingredient for gazpacho, but it makes a creamy and refreshing base when blended with almonds and cooling cucumber. I add lots of fresh herbs to brighten everything up. Give it a try and save those tomatoes for sauce!

Provided by Jackie Rothong

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 avocados
2 1/2 English (seedless) cucumbers, 2 quartered, remaining half cucumber thinly sliced into rounds for garnish
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup plus 2 tablespoons toasted sliced almonds
1 small shallot, peeled and quartered
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon sherry vinegar
1 tablespoon honey
1/2 cup cold water
Kosher salt and freshly ground black pepper

Steps:

Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.

AVOCADO GAZPACHO

Avocado Gazpacho image

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

Provided by LUNATERIAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 ½ cups tomato-vegetable juice cocktail (such as V8®)
2 ½ cups vegetable broth
3 large tomatoes, diced
3 large avocados - peeled, pitted, and cut into bite-sized pieces
1 cup diced cucumber
1 (8 ounce) can chopped tomatoes with juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup extra-virgin olive oil
3 green onions, thinly sliced
1 lemon, juiced, or more to taste
2 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g

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.

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

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