Avocado Gazpacho with Garlic Croutons
Cool Down with Creamy Avocado Gazpacho & Homemade Garlic Croutons
Summer is here, and what better way to beat the heat than with a refreshing, no-cook soup? This Avocado Gazpacho with Homemade Garlic Croutons is a vibrant and flavorful dish that’s perfect as an appetizer, a light lunch, or a satisfying snack. It’s a delightful twist on the traditional Spanish gazpacho, offering a creamy texture and a burst of fresh flavors.
This recipe combines the coolness of avocado with the tang of sherry vinegar and the richness of olive oil. The homemade garlic croutons add a delightful crunch and aromatic boost, elevating this simple soup to something truly special. It’s surprisingly easy to make, requiring minimal cooking – perfect for those hot summer days when you want to spend less time in the kitchen and more time enjoying the sunshine!
What makes this Avocado Gazpacho special?
Unlike traditional tomato-based gazpacho, this version features avocado as the star, creating a luxuriously creamy texture without the need for dairy. The combination of avocado and tomato provides a beautiful balance of flavors, while the sherry vinegar adds a delightful tang. Using high-quality ingredients, especially ripe (but not overly so) tomatoes, will make a huge difference in the final result.
Serving Suggestions:
- Garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh cilantro or parsley.
- Add a dollop of Greek yogurt or sour cream for extra creaminess.
- Serve with grilled shrimp or fish for a complete meal.
- For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño.
Frequently Asked Questions:
Q: Can I make this gazpacho ahead of time?
A: Yes! Gazpacho actually tastes better after it’s had a chance to chill and the flavors have melded. You can make it a day or two in advance.
Q: What kind of tomatoes are best for gazpacho?
A: Roma or plum tomatoes are a good choice, as they have a meaty texture and fewer seeds. However, any ripe, flavorful tomatoes will work. We recommend using homegrown if possible!
Q: Can I use store-bought croutons?
A: While store-bought croutons will work in a pinch, the homemade garlic croutons really make a difference in terms of flavor and texture. They’re quick and easy to make, so we highly recommend giving them a try.
Q: Is this recipe vegan/vegetarian?
A: Yes, this recipe is naturally vegan and vegetarian.
Q: Can I adjust the thickness of the gazpacho?
A: Absolutely! If you prefer a thinner gazpacho, add a little water or tomato juice. If you prefer a thicker gazpacho, add more avocado.
Get ready to enjoy a bowl of sunshine with this Avocado Gazpacho with Homemade Garlic Croutons! It’s a healthy, delicious, and refreshing dish that’s perfect for any summer occasion.
Avocado Gazpacho with Homemade Garlic Croutons
Ingredients
- 1.5 lbs Tomatoes Homegrown, slightly underripe
- 2 avocados Avocados
- 1/4 cup Sherry Vinegar Adjust to taste
- 1/4 cup Olive Oil
- 1 clove Garlic Crushed or minced
- 1/4 loaf French Bread or Sourdough Torn into pieces
Instructions
- Prepare the Avocado Gazpacho according to the recipe at [https://cooking.nytimes.com/recipes/1014233-avocado-gazpacho](https://cooking.nytimes.com/recipes/1014233-avocado-gazpacho). Note that the quality of the tomatoes may affect the outcome.
- Preheat oven to 350°F (175°C).
- In a bowl, combine 2 tablespoons olive oil and 1 clove crushed or minced garlic.
- Toss the torn bread pieces in the garlic oil until evenly coated.
- Spread the bread pieces on a baking sheet and bake for 9-12 minutes, or until golden brown and crunchy.
- Serve the Avocado Gazpacho chilled, topped with the homemade Garlic Croutons.
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