Avocado Gazpacho

Avocado gazpacho with spicy bread crumbs

https://www.cutoutandkeep.net/projects/avocado-gazpacho • Posted by Weldon Owen

Make this smooth, healthful soup even more irresistible by adding texture: Pulse in an avocado at the end and dust each portion with crunchy crumbs. Served in little espresso cups or small glasses, this can also be presented as soup-shot appetizers to make about 12 servings. Makes 4–6 servings

You will need

FOR THE SPICY BREAD CRUMBS
1 Slice soft white sandwich Bread 1 tbsp Unsalted Butter ¾ tsp Paprika ½ tsp Kosher Salt
FOR THE GAZPACHO
1 cup Low-sodium vegetable or Chicken Broth ½ cup Packed fresh Cilantro leaves, plus sprigs for garnish 1 Small jalapeño Pepper , stemmed and seeded 2 Onion(s) s 1 English Cucumber (about 12 oz/375 g), peeled and cut into chunks 2 ripe Avocado es, preferably Hass Kosher Salt ½ cup Ice Cubes 1⁄8 teaspoon Cayenne Pepper 2 Lime

Project Budget

Time

Difficulty

Description

Make this smooth, healthful soup even more irresistible by adding texture: Pulse in an avocado at the end and dust each portion with crunchy crumbs. Served in little espresso cups or small glasses, this can also be presented as soup-shot appetizers to make about 12 servings. Makes 4–6 servings

Instructions

1. To make the Spicy Bread Crumbs, tear the bread into 3 pieces and put them in the blender container. Put the lid on securely and turn the variable speed dial to 5; pulse until fine crumbs form. In a nonstick frying pan, melt the butter over medium-high heat. Add the bread crumbs and sauté until golden, about 1 minute. Add the paprika, salt, and cayenne and continue to sauté until the crumbs are crispy and fragrant, about 1 minute more. Transfer to a plate and let cool.

2. To make the Gazpacho, put the broth in the blender container. Squeeze the juice from both limes and add it to the container. Add the cilantro and jalapeño. Cut the green onions into thirds, discarding the root ends but including most of the green tops, and add to the container with the cucumber chunks. Cut 1 of the avocadoes in half and remove the pit. With a spoon, scoop the avocado flesh from both halves into the container. Add a pinch of salt and put the ice on top. Put the lid on securely, turn the variable speed dial to 1, and start the machine.

3. Increase the speed to the highest setting and blend until smooth, about 30 seconds. Taste and add salt as needed. If desired, refrigerate the soup, covered, for up to 6 hours to develop the flavors.

4. To serve, cut the remaining avocado in half and remove the pit. Scoop out the flesh and drop it into the container. Turn the variable speed dial to 3 and pulse about 3 times until the avocado is chopped (the soup will be part smooth and part chunky). Divide the gazpacho among bowls or mugs and sprinkle with the spicy bread crumbs.