Avocado Corn Gazpacho Recipes

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

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.

Steps:

• Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly. The pieces should be small but not minced or soupy. Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon. Taste and adjust the salt and pepper, to taste. Cover and refrigerate until ice cold. Ladle into soup bowls and serve.

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.

Steps:

• Working in batches if necessary, place the tomatoes, onion, bell pepper, cucumber, tomato juice and lime juice in a blender; process until chunky. Stir in the avocados and season to taste with salt and pepper. Refrigerate until completely chilled, at least 3 hours or overnight. Stir in the jalapeno and cilantro. Divide among 8 shot glasses and serve with lime wedges.

Steps:

• Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes.
• Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
• When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
• Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.
• Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.
• Mash 1 avocado and coarsely chop the remaining one.
• Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl; cover and chill for 24 hours.

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.