Border Gazpacho With Creme Fraiche And Avacado

Name: Border Gazpacho With Creme Fraiche And Avacado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 long green chiles; 1 large red pepper; 3 pounds red ripe large tomatoes - seeded and chopped; 3 cups canned tomato juice; 1 medium cucumber - peeled, seeded and chopped; 1 cup chopped sweet yellow onion (either 1015 or vidalia onions); 1 clove of garlic - minced fine; 1/3 cup balsamic vinegar; 1/3 cup olive oil; 3 Tbl Tabasco; juice of half a large lemon; 1 Tbl kosher salt; garnish -; creme fraiche; 3 ripe avacadoes - peeled, pitted and diced

Servings: persons

4 long green chiles
1 large red pepper
3 pounds red ripe large tomatoes - seeded and chopped
3 cups canned tomato juice
1 medium cucumber - peeled, seeded and chopped
1 cup chopped sweet yellow onion (either 1015 or vidalia onions)
1 clove of garlic - minced fine
1/3 cup balsamic vinegar
1/3 cup olive oil
3 Tbl Tabasco
juice of half a large lemon
1 Tbl kosher salt
garnish -
creme fraiche
3 ripe avacadoes - peeled, pitted and diced

1
Roast the chiles and the red pepper under the broiler or over an open flame until charred. Place in a glass bowl and cover with plastic wrap. Let cool. Rub away the blackened peel. Stem and seed the chiles and pepper. Coarsely chop the red pepper and set aside. Chop the green chiles into a 1/2 inch dice and set aside separately.
2
In a food processsor, combine the tomatoes and 1/2 the juice. Pulse until smooth. Pour this mixture into a large bowl. Next in the food processor, combine the rest of the juice, cucumbers, onions, garlic, and roasted red peppers. Pulse until smooth. Pour this also into the large bowl. Stir into the tomato mixture the balsamic vinegar, olive oil, tobasco, lemon juice, chopped green chiles and salt. Cover and chill in the refrigerator at least 6 hours or overnight.
3
To serve -
4
Ladle soup into bowls, and top with a Tbl of creme fraiche and a scattering of diced avacados.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 long green chiles, 1 large red pepper, 3 pounds red ripe large tomatoes - seeded and chopped, 3 cups canned tomato juice, and more.

Yes, Border Gazpacho With Creme Fraiche And Avacado falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!