Serves 6
90 min
Gazpacho with Avocado Cream
Recipe GLPRd26a7bc2117884
A vibrant, chilled tomato and watermelon soup served as a refreshing appetizer. This gazpacho blends fresh tomato juice, diced vegetables, and silky watermelon puree, seasoned with warm spices and bright lime juice. It's topped with a smooth avocado cream made from ripe avocados, Greek yogurt, and fresh lime juice for a luxurious finish.
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Ingredients
48 oz tomato juice
16 oz watermelon puree
4 tomatoes, diced
1 English cucumber, diced
3 bell peppers (one green, one yellow, one red), diced
1 cubanelle pepper, diced
1 white onion, diced
2 limes, zested and juiced
1/4 cup red wine vinegar
2 tsp. ground cumin
1 tsp. paprika
1 tsp. red chili flakes
2 tbsp. honey
Salt and pepper to taste
1 ripe but firm avocado
4 oz Greek yogurt
2 tbsp. fresh lime juice (reserved for avocado cream)
1/4 cup fresh flat-leaf parsley, chiffonaded
Directions
Prepare the watermelon puree by pressing the watermelon through a fine-mesh strainer, chinois, or cheesecloth to extract the juice. Discard the solids and set the strained watermelon juice aside.
In a very large bowl, combine the tomato juice with the strained watermelon juice.
Add the diced tomatoes, cucumber, all three bell peppers, cubanelle pepper, white onion, lime zest and lime juice, red wine vinegar, cumin, paprika, red chili flakes, and honey to the juice mixture.
Stir in the chiffonaded parsley and season the gazpacho generously with salt and pepper to taste.
Cover and refrigerate the gazpacho for at least one hour, allowing the flavors to continue developing and blending together. The longer it chills, the better the flavor profile becomes.
While the gazpacho chills, prepare the avocado cream. Cut the ripe avocado in half lengthwise, remove the pit, and scoop the flesh into a food processor.
Add the reserved 2 tablespoons of fresh lime juice to the avocado and blend until the mixture reaches a completely smooth puree.
Fold in the Greek yogurt until fully combined with the avocado puree. Season with a pinch of salt and pepper if desired.
To serve, ladle the chilled gazpacho into bowls and top each serving with a generous dollop or spoonful of the avocado cream in the center. Serve immediately while cold.
