soups stews

Spicy Tomato Gazpacho Soup with Avocado Puree

Heat up a classic cold soup with spicy Sriracha seasoning. Top with fresh pureed avocado to create the perfect summer starter.
20m
PREP TIME
177
CALORIES
12
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 6 (1 cup) Servings

  • Tomato Gazpacho
  • 2 medium cucumbers, peeled, seeded and chopped
  • 2 pounds ripe tomatoes, quartered and seeded
  • 1/4 cup chopped white onion
  • 1 cup Kitchen Basics® Unsalted Vegetable Stock
  • 1/4 cup olive oil
  • 4 tablespoons chopped fresh cilantro, divided
  • 2 tablespoons sherry vinegar
  • 1 1/2 teaspoons McCormick Gourmet™ Sriracha Seasoning
  • 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
  • 1 ripe avocado, halved, pitted and peeled
  • 1 tablespoon lime juice
  • 1/3 cup lump crabmeat

INSTRUCTIONS

  • 1 Reserve 1/2 cup of the cucumbers for garnish. Place remaining cucumbers, tomatoes, onion, stock, oil, 2 tablespoons of the cilantro, vinegar, Seasoning and 1/2 teaspoon of the sea salt in blender; cover. Blend on high speed until smooth. Pour into large bowl. Cover
  • 2 Refrigerate at least 4 hours or until chilled.
  • 3 Place avocado, lime juice and remaining 1/2 teaspoon sea salt in blender; cover. Blend on high speed until smooth. To serve, ladle gazpacho into soup bowls. Top with avocado puree, reserved cucumber, remaining 2 tablespoons chopped cilantro and crabmeat.

TIPS AND TRICKS

Serving Suggestion: Serve gazpacho topped with thin tortilla strips in place of the crabmeat.

NUTRITION INFORMATION

(per Serving)

Soups, Stews, and Chili

Bread, Rolls, and Muffins

Salad and Dressings