Chilled California Avocado Gazpacho

Chilled California Avocado Gazpacho Recipe - Fresh and Healthy Summer Meal

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Chilled California Avocado Gazpacho is a refreshing and flavorful soup that is perfect for hot summer days. This recipe combines the creamy texture of California avocados with the tangy flavors of tomatoes, bell peppers, and cucumbers to create a delicious and nutritious dish.

History

Gazpacho is a traditional Spanish cold soup that is typically made with tomatoes, peppers, cucumbers, and onions. This chilled version with California avocados adds a creamy and rich element to the dish, making it even more satisfying and flavorful.

Ingredients

4 cups chilled, canned tomato juice
0.5 whole chipotle pepper in adobo sauce, with 0.5 tsp sauce
14 oz (397 g) canned diced tomato
1 medium green bell pepper, cut into 0.25" dice
4 oz (113 g) diced sweet onion
1 cucumber, peeled, seeded, and cut into 0.25" dice
0.5 cup thinly sliced green onion
15 oz (425 g) cannellini beans, drained and rinsed
2 tbsp worcestershire sauce
1.5 tsp salt
1 tsp granulated garlic
3 tbsp olive oil
1.5 tsp hot sauce
4 california avocados
cilantro or green onion brushes for garnish

How to prepare

Puree tomato juice, chipotle pepper, and adobo sauce in a food processor. Add diced tomato and coarsely chop; transfer to a large bowl.
Stir in the remaining ingredients, except avocado and garnish. Label, date, and refrigerate.
Just before serving: Peel, seed, and dice California avocados; stir into the soup.
Per Order: Garnish with cilantro or green onion.

Variations

Add grilled shrimp or chicken for a protein boost.
Blend in some fresh herbs like cilantro or basil for added flavor.
Swap out the cannellini beans for chickpeas or black beans for a different twist.

Cooking Tips & Tricks

Make sure to chill the soup for at least an hour before serving to allow the flavors to meld together.

- For a spicier kick, add more hot sauce or diced jalapenos to the soup.

- Garnish with fresh cilantro or green onions for a pop of color and added freshness.

Serving Suggestions

Serve this Chilled California Avocado Gazpacho as a light and refreshing appetizer or as a main dish with a side of crusty bread or a salad.

Cooking Techniques

The key to making a good gazpacho is to finely chop the vegetables for a smooth and creamy texture. Be sure to blend the soup well to achieve the desired consistency.

Ingredient Substitutions

If you don't have cannellini beans, you can use any other type of white beans or even chickpeas. You can also use red bell peppers instead of green for a sweeter flavor.

Make Ahead Tips

This gazpacho can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to stir in the avocado right before serving to prevent browning.

Presentation Ideas

Garnish each bowl of gazpacho with a drizzle of olive oil, a sprinkle of chopped green onions, and a few avocado slices for a beautiful presentation.

Pairing Recommendations

This Chilled California Avocado Gazpacho pairs well with a crisp white wine like Sauvignon Blanc or a light and refreshing beer like a pilsner.

Storage and Reheating Instructions

Store any leftover gazpacho in an airtight container in the refrigerator for up to 2 days. Stir well before serving and garnish with fresh avocado and herbs.

Nutrition Information

Calories per serving

Each serving of Chilled California Avocado Gazpacho contains approximately 250 calories.

Carbohydrates

This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

Each serving of Chilled California Avocado Gazpacho contains about 15 grams of healthy fats, primarily from the avocados and olive oil.

Proteins

There are about 8 grams of protein in each serving of this gazpacho, thanks to the cannellini beans and avocado.

Vitamins and minerals

This soup is packed with vitamins and minerals, including vitamin C, vitamin K, folate, potassium, and fiber from the various vegetables and avocados.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients such as avocados, beans, or hot sauce.

Summary

Overall, this gazpacho is a nutritious and well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Chilled California Avocado Gazpacho is a delicious and nutritious soup that is perfect for summer. Packed with fresh vegetables, creamy avocados, and flavorful spices, this dish is sure to be a hit at your next gathering. Enjoy the refreshing flavors of this chilled soup on a hot day!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day in California, and I was visiting a dear friend who lived in a charming little town nestled in the hills. We had spent the morning exploring the local farmer's market, picking out ripe avocados, juicy tomatoes, and crisp cucumbers.

As we walked back to her house, my friend mentioned that she had a special recipe for chilled avocado gazpacho that she wanted to try out. She explained that she had learned it from a chef who had traveled to California from Spain, bringing with him a wealth of knowledge about traditional Spanish cuisine.

I was intrigued and excited to learn a new recipe, especially one that combined two of my favorite ingredients - avocados and gazpacho. We gathered all the ingredients and set to work in her sunny kitchen, chopping, blending, and tasting as we went along.

The key to this recipe, my friend explained, was to use only the freshest and ripest ingredients. The avocados had to be perfectly ripe, the tomatoes sweet and juicy, and the cucumbers crisp and refreshing. We added some spicy jalapeños for a kick, a squeeze of lime for a hint of citrus, and a handful of fresh herbs for a fragrant finish.

As we blended all the ingredients together, the vibrant green color of the gazpacho was mesmerizing. The creamy texture of the avocados mixed with the chunky bits of vegetables created a beautiful contrast that was as pleasing to the eye as it was to the palate.

After letting the gazpacho chill in the fridge for a few hours, we eagerly ladled it into bowls and garnished it with a dollop of sour cream, a sprinkle of chopped cilantro, and a drizzle of olive oil. The first spoonful was pure bliss - creamy, tangy, and refreshing all at once.

I knew then and there that this chilled avocado gazpacho would become a staple in my own recipe collection. I thanked my friend for introducing me to this wonderful dish and made a mental note to share it with my family and friends back home.

Over the years, I have made this recipe countless times, each time tweaking it to suit my taste and incorporating new ideas and ingredients. I have shared it with neighbors, co-workers, and fellow food enthusiasts, all of whom have raved about its deliciousness.

I have also passed it down to my children and grandchildren, who have embraced it with the same enthusiasm and love for cooking that I have. It warms my heart to see them carry on the tradition of making chilled avocado gazpacho, creating new memories and sharing it with their own friends and loved ones.

As I sit here reminiscing about that sunny day in California, I am filled with gratitude for the joy that cooking has brought into my life. The simple act of preparing a meal, of sharing it with others, of creating something delicious and nourishing out of humble ingredients - it is a gift that keeps on giving.

And so, I will continue to cook, to experiment, to learn new recipes and techniques, and to pass on the knowledge and love of food that has been handed down to me. For in the kitchen, as in life, there is always something new to discover, something wonderful to savor, and something beautiful to share with others.