Avocado gazpacho with spicy bread crumbs
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
- SugarNSpiceLily added Avocado Gazpacho to soup 19 Dec 22:03
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- Weldon Owen published her project Avocado Gazpacho 29 May 12:51
You Will Need
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.
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.
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.
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.