Best 5 Gazpacho With Mashed Avocado And Smoked Seafood Recipes

**Gazpacho with Mashed Avocado and Smoked Seafood: A Culinary Symphony of Flavors and Textures**

Immerse yourself in a gastronomic journey with our enticing gazpacho recipe, a cold Spanish soup transformed into an extraordinary creation. The symphony begins with a refreshing blend of ripe tomatoes, crisp cucumbers, and sweet bell peppers, harmonizing in a vibrant orchestra of colors and flavors. Garlic and red onion add depth and intrigue, while herbs like basil and cilantro bring a lively freshness. Avocado, the green gem of this dish, is mashed to create a creamy, velvety texture, adding a luscious richness that complements the vibrancy of the soup. Smoked seafood, with its enticing aroma and briny taste, adds a layer of complexity and intrigue, taking this gazpacho to new heights of culinary excellence. Each spoonful promises a delightful dance of flavors and textures, leaving you craving more.

Here are our top 5 tried and tested recipes!

AVOCADO GAZPACHO WITH SPICED CROUTONS

Avocado Gazpacho with Spiced Croutons image

Provided by Food Network

Time 47m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Spiced Croutons, recipe follows
2 cucumbers, peeled, seeded, and diced
2 limes, juiced
1/2 to 1 cup vegetable or chicken broth
1/2-cup fresh cilantro leaves, plus additional, for garnish
1 small jalapeno, stemmed, seeded, and chopped
2 green onions, sliced (including green tops)
2 ripe avocados
Salt
1/2 loaf (8 ounces) crusty bread
2 ounces (1/2 stick) butter
2 teaspoons ground chile powder, such as ancho
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried thyme
Freshly ground pepper

Steps:

Make spiced croutons up to 2 days ahead. Store in an airtight container.
In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.

AUTHENTIC GAZPACHO RECIPE

Authentic Gazpacho Recipe image

The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.

Provided by Lauren Aloise

Categories Tapa

Time 15m

Number Of Ingredients 9

Ingredients

6-7 medium tomatoes
1 green Italian pepper (the long type, not a bell pepper)
1 cucumber
½ of a small white onion
1 clove of garlic (not too big)
1/4 cup Extra Virgin Olive Oil ((60 ml) again, quality is important)
A splash of Sherry vinegar (Vinagre de Jerez, although red or white wine vinegar can be substituted)
A pinch (or two of salt)
Optional toppings (For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs)

Steps:

Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
Cut the onion into a few slices and add it to the blender too.
Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
Blend the vegetables at a high speed until it is completely pureed.
Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

Nutrition Facts : Calories 177.63 kcal, Carbohydrate 12.13 g, Protein 2.56 g, Fat 14.1 g, SaturatedFat 1.94 g, Sodium 85.63 mg, Fiber 3.6 g, Sugar 7.73 g, ServingSize 1 serving

AVOCADO GAZPACHO

Avocado Gazpacho image

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 10m

Yield Serves four

Number Of Ingredients 16

Ingredients

1 large ripe avocado, about 6 or 7 ounces
1 1/2 pounds ripe tomatoes, cored and peeled
2 to 4 garlic cloves, to taste
2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 teaspoon sweet paprika (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt
freshly ground pepper
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped tomato (more to taste)
1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
1/2 cup finely chopped green pepper
1/2 cup small croutons
1 hard-boiled egg, finely chopped

Steps:

Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 6 grams

AVOCADO GAZPACHO

Avocado Gazpacho image

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

Provided by LUNATERIAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 ½ cups tomato-vegetable juice cocktail (such as V8®)
2 ½ cups vegetable broth
3 large tomatoes, diced
3 large avocados - peeled, pitted, and cut into bite-sized pieces
1 cup diced cucumber
1 (8 ounce) can chopped tomatoes with juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup extra-virgin olive oil
3 green onions, thinly sliced
1 lemon, juiced, or more to taste
2 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g

SEAFOOD GAZPACHO

Seafood Gazpacho image

This soup is cool, refreshing and delicious on a hot summer day. Use vine ripe tomatoes for the best results.

Provided by Geema

Categories Crab

Time 25m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

2 cups fresh breadcrumbs
3 cloves garlic, minced
1 cucumber, peeled,seeded and diced
2 sweet red peppers, seeded and diced
3 jalapeno peppers, seeded and diced
1 medium red onion, chopped
5 ripe tomatoes, seeded and chopped
5 cups tomato juice
4 limes, juice of
1/2 cup olive oil
1 tablespoon cumin
salt and pepper
1 lb cooked shrimp or 1 lb crab
1 ripe avocado, peeled and diced

Steps:

Combine the bread crumbs and garlic and set aside.
Mix together the cucumber, red peppers, jalapeno peppers, onion, and tomatoes in a large bowl.
Pour in the tomato juice and lime juice and stir to combine.
Add the bread crumb mixture and stir in the oil.
Puree half the soup in a food processor or blender and stir it back into the half that is not pureed.
Season with cumin and salt and pepper to taste.
Refrigerate until cold.
Just before serving, stir in the crabmeat and avocado.

Nutrition Facts : Calories 313.5, Fat 15.8, SaturatedFat 2.4, Cholesterol 88.3, Sodium 594, Carbohydrate 30.6, Fiber 4.6, Sugar 9.8, Protein 15

Tips:

- Use ripe tomatoes for the best flavor. - Chill the gazpacho for at least 2 hours before serving. - Use a variety of vegetables to add flavor and texture to the gazpacho. - Customize the gazpacho to your liking by adding more or less of the desired ingredients. - Top the gazpacho with your favorite toppings, such as croutons, crumbled cheese, and diced avocado.

Conclusion:

This gazpacho with mashed avocado and smoked seafood is a delicious and refreshing soup that is perfect for a hot summer day. It is also a healthy and nutritious meal that is packed with vitamins, minerals, and antioxidants. The combination of the sweet tomatoes, creamy avocado, and smoky seafood is simply irresistible. This gazpacho is sure to become a new favorite recipe.