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B.L.A.T. Gazpacho with Avocado Crème Fraîche
Recipes
Ingredients:
Garnish:
– 2 cups sourdough bread cubes
– 3 TBSPS California extra virgin olive oil
– 6 slices of bacon
Avocado Crème Fraîche:
– 4 ozs Real California crème fraîche
– 2 avocados, pitted and peeled
– 6 TBSPS fresh lime juice
– 1/4 tsp salt
– 1/2 tsp black pepper
Gazpacho:
– 5 lbs California ripe tomatoes, peeled, seeded and roughly chopped
– 1 quart tomato juice
– 1 quart sparkling water
– 1 cucumber, peeled, seeded and roughly chopped
– 2 TBSPS Worcestershire sauce
– 2 scallions, roughly chopped
– 3 TBSPS dark red hot pepper sauce
– 2 TBSPS kosher salt
– 2 tsp chopped garlic
– 1 TBSP pepper
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Directions:
PREP TIME: 10 minutes
COOK TIME: 20 minutes
For the garnish: Preheat the oven to 400°F. On a large sheet pan, toss the bread cubes in olive oil and bake for 12-15 minutes, until crispy and golden.
Meanwhile, heat the bacon in a large skillet over medium heat, using a press or the bottom of a smaller pan to keep it from bubbling. Cook until crispy, then let cool on a paper-towel lined plate or baking rack.
Avocado Crème Fraîche: Combine the crème fraîche, avocado, lime juice, salt, and pepper in a food processor or blender and blend until smooth. Set aside or keep refrigerated until ready to serve.
For the gazpacho: Combine all ingredients in a blender or food processor and blend until smooth. Taste and adjust salt and hot sauce.
To serve: Ladle gazpacho into serving bowls, top with a generous dollop of avocado crème fraîche, then garnish with sourdough croutons and crumbles of the crispy bacon!
YIELD: 4-6 servings
NOTE: Inspired by Chef Reed Herrick, this recipe for gazpacho only gets better the deeper into tomato season you make it. Served room temperature or chilled with a dollop of avocado crème fraîche, it’s as refreshing as it is flavorful!
Recipe/Photo Credit: CA Grown/James Collier/Paprika Studios
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.