+ Creamy Avocado Gazpacho with Spicy Croutons inspired by Tori Richie from Appetite for Adventure on The Food Network +
There is nothing better on a hot summer day than a cool, refreshing gazpacho! What is gazpacho? It’s a cold soup that is typically made with pureed vegetables or even fruit. It is fresh, clean and so delicious! Here is my take on Tori Richie’s Avocado Gazpacho recipe…
Creamy Avocado Gazpacho with Spicy Croutons
Recipe Type: soup
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
A creamy and light cold soup that your friends and family will love!
Ingredients
- 2 large cucumbers – peeled & seeded
- 3 avocados
- 2 limes – juiced
- 1/2 cup vegetable stock
- 1 small jalapeño – seeded and chopped
- 3 green onions – white and green
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon pepper
- olive oil
- 4-5 grape tomatoes – diced
- 1/4 cup queso fresco – crumbled
- 4 large slices of crusty bread or pumpernickel bread
- 1/2 stick of butter
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon mexican oregano
- 1 teaspoon kosher salt
Instructions
- Clean and prep all your veggies and roughly chop each one. Add the cucumber, avocado, lime juice, vegetable stock, jalapeño, green onion, salt, cumin, chili powder and pepper to the jar of a blender. Blend until pureed. If the mixture is too thick, you can add more vegetable stock until you reach your desired consistency.
- Chill in the refrigerator for a least 30 minutes.
- For the spicy croutons… Cut bread into small bite sized pieces. Place in a 450˚ oven for 10 minutes.
- Melt butter and add chili powder, cumin, crushed Mexican oregano and salt.
- Remove croutons from oven and drizzle with butter mixture and toss to coat.
- Put croutons back into the oven for an additional 5 minutes.
- Remove from oven and let cool.
- When you are ready to serve the gazpacho, place the soup in small bowls, drizzle with a little extra virgin olive oil and top with spicy croutons, diced tomatoes and crumbled queso fresco.
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