Thursday, September 1, 2016

Recipe Of The Week: Gazpacho With Avocado Croutons

Gazpacho, or soup made from raw vegetables, is perfect for those days when you want something hearty like a soup, but also refreshing. This particular gazpacho is made from tomatoes, cucumber, and bell pepper, given a touch of nutty flavor from tahini and seasoned with garlic, pepper, and coriander. This soup is amazing on its own but is even better topped with crispy avocado croutons. Yum!

GAZPACHO WITH AVOCADO CROUTONS [VEGAN]

THIS RECIPE IS :

SERVES

4

INGREDIENTS

FOR THE GAZPACHO:

FOR THE AVOCADO CROUTONS:

  • 1 ripe avocado
  • 1/2 cup spelt flour
  • 1/2 cup water
  • 2 teaspoons paprika powder
  • Salt and pepper
  • 6 tablespoons bread crumbs
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dried thyme

PREPARATION

  1. Start by putting your whole tomatoes into a large bowl and piercing them with a knife. Cover the tomatoes with boiling water and let them sit for about 30 seconds.
  2. Next, drain the water from the tomatoes and let them cool down. Once they are cool, you can peel off the skin just using your hands.
  3. Add the tomatoes together with the remaining ingredients for the gazpacho into your blender and blend well for a few minutes.
  4. It’s best to let the gazpacho sit in the refrigerator for about 30 minutes before you serve it.
  5. While the gazpacho is sitting in the refrigerator, you can make the avocado croutons. Preheat the oven to 335°F.
  6. In one bowl, combine the spelt flour with the paprika powder, salt, pepper, and water to make a batter.
  7. In another bowl, mix together the bread crumbs with the nutritional yeast and thyme.
  8. Cut the avocado into small cubes and add the cubes to the wet batter and coat well.
  9. Next, transfer into the bowl with the bread crumbs and coat again.
  10. Line a baking tray with parchment paper and lay out the coated avocado cubes.
  11. Bake in the oven for about 10 minutes.
  12. Serve together with the gazpacho.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


AvocadoCucumberSpeltTomatoes

AUTHOR & RECIPE DETAILS


photo
Melina is a former Fashion Stylist turned Food Stylist, Photographer, and Recipe Developer. For her blog "About That Food," she creates healthy and delicious cruelty-free recipes. Her aim is to make vegan cooking accessible and relatable to everyone, as well as help people get started on a vegan lifestyle.