Avocado Gazpacho
Avocado Gazpacho Soup with Cucumber, Tomato, and Bacon Lardons
I’m a HUGE fan of the avocado. If I were ever going to get a tattoo, it would be of this delicious, rich, oily fruit. Avocados are rich and luxurious… they go well on sandwiches, omelets, and salads. This avocado gazpacho recipe is perfect for those warm summer days when you’re craving soup, and want something to cool your palate.
If you prefer your soup vegetarian or vegan, add veggie stock in place the dairy products and skip the bacon!
*Lardon– A small strip or cube of pork fat
Serves 6-8 Prep time 20 minutes Directions 2 ripe avocados, pitted and chopped 3 cups heavy cream 1 cup half and half 1 cup chopped celery 1 cup chopped seedless cucumber 2 cups deseeded and chopped Roma tomatoes 1 bunch chopped cilantro 2 tablespoons cumin 1 tablespoon fresh lime zest 1 tablespoon fresh lime juice 1 tablespoon fresh lemon juice 1 tablespoon fresh cracked black pepper 1 tablespoon Kosher or sea salt 4 strips of cooked thick-cut bacon Directions Place all of the ingredients in a food processor or blender. Mix on high until all of the ingredients are thoroughly blended, approximately 60 seconds. This may need to be done in two batches if your blender isn’t big enough to hold all of the contents. Serve immediately, and garnish with slices of the cooked bacon.
Enjoy!
Chef Chuck Kerber
