Yellow Gazpacho with Avocado

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Yellow Gazpacho with Avocado

 

Recipe By :SIMPSON HOUSE

Serving Size : 8 Preparation Time :0:00

Categories : Posted Soups, Salads & Sides

 

Amount Measure Ingredient -- Preparation Method

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10 medium yellow or orange tomatoes -- cored

3 yellow or orange bell peppers -- seeded and deveined

4 tablespoons fresh lime juice

1 1/2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper -- to taste

1/2 small white onion -- finely chopped

1 ripe avocado -- pureed

2 tablespoons butter -- melted

1/2 ficelle (thin loaf French bread) -- cut into rounds

1/2 cup fresh cilantro leaves -- loosely packed

 

Quarter all of the tomatoes and bell peppers, except 1 tomato and 1

bell pepper. In a food processor, puree the quartered tomatoes and

bell peppers. Strain into a large bowl and discard solids. Stir in 3

tablespoons of the lime juice, the oil, salt, and black pepper. Cover

and chill for several hours.

 

Just before serving, add the remaining lime juice, the onion, and

pureed avocado. Spread the butter on the bread rounds and toast.

Sprinkle the cilantro leaves over the top of the warm bread. Ladle the

chilled soup in soup bowls and serve with the toasted bread.

 

YIELD: 8 SERVINGS

 

SIMPSON HOUSE

SANTA BARBARA, CALIFORNIA

 

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Per Serving (excluding unknown items): 53 Calories; 5g Fat (89.1%

calories from fat); trace Protein; 1g Carbohydrate; trace Dietary

Fiber; 8mg Cholesterol; 30mg Sodium. Exchanges: 0 Vegetable; 0 Fruit;

1 Fat.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0