Fellow avocado lovers, today is your day! This quick and easy raw gazpacho is like “liquid guacamole” that kicked me into a pleasure-induced coma and that had me “coat-checking” my teeth and dreaming up a recipe for a “taco in a glass”. Hmmm…food for thought.
But for today, I continue my celebration of “all things gazpacho” inspired by Janet Mendel’s wonderful article in the LA Times Food Section. Janet posted an exotic white gazpacho recipe (Ajo blanco con uvas) - an unusual emulsion of white garlic, almonds and grapes that has its origins in the Moorish-Arabic culture. This had my curious taste buds dancing with excited anticipation. But it was the less traditional avocado gazpacho that had my nose twitching uncontrollably to the point where I actually drooled on the newspaper! Those of you who have been reading for a while are well acquainted with my penchant for avocados. Those little green bliss bombs seem to find their way into my blender on a daily basis.
Avocados make a fantastic nut free base for dips, spreads, puddings and desserts; and they are a fantastic sugar free way to thicken smoothies instead of bananas. So it begs the question. Why have I not posted an avocado gazpacho? I grabbed my blender carriage with one hand, my stash of avocados with the other, and was on an avocado gazpacho blending mission!
Janet’s avocado gazpacho utilized the traditional soaked bread crumbs and olive oil. But just like the tomato gazpacho I made earlier in the week, I used cucumbers instead of bread to give this soup some body. This also keeps the avocado gazpacho completely raw. I also didn’t add much olive oil, as avocados are so naturally oily. I have used quantities for garlic, salt and herbs as a guide only. These quantities led me to my perfect blend. But you might want a bit more heat, garlic or cilantro for your raw gazpacho. I have deliberately kept this recipe simple. It is deceptively rich with a subtle flavor that dances across the palate before leaving a lasting impression. Have a few tastes of this gazpacho before you add more pizzazz.
Also allow for some chilling time to allow the flavors to infuse. Traditional raw gazpacho is made with cold water with purists serving it at room temperature. However, I find that avocados can get a bit warm after being blended; and I prefer to enjoy this soup chilled. I served this soup as a main meal garnished with extra avocado (I know! I am a pig), tomato, cilantro, and green onions. For those of you following the Body Ecology Diet just omit the tomatoes. If you serve it with all the toppings in soup bowls this recipe serves about 4 – 6 people. But those of you less indulgent avocado connoisseurs might find that “a little goes a long way”. If this is the case, you can stretch this recipe to 8 people and serve this avocado gazpacho in small ramekins or glasses for an appetizer. Alternatively, the base of this raw gazpacho is flavorful enough to stand alone. It has a smooth, creamy texture and flavor, and is delicious served as a tiny taster in shot glasses. You could jazz this avocado gazpacho up with a dash of tobasco and a sprig of cilantro.
This recipe is gluten free, dairy free, nut free, egg free and soy free. Thankfully – not taste free! It is one of those easy recipes you will blend up again and again. Just be sure to use avocados that have just become ripe, with no bruising or brown spots -- this can really affect the flavor. Only the primo avos for this blend!
Let me know what you think. But this little raw gazpacho concoction gets a huge tick of approval from me. It is scrumptious. But then again -- I am half avocado!