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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

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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

  • 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

  • Refrigerate at least 4 hours or until chilled.

  • 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.

Nutrition information (per Serving)

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