One of my favorite things about summer are the ample amounts of summer barbecues I attend. Summer barbecues seem to always embrace classic American flavors and dishes, like ribs, potato salad, vegetables and dip, etc. Although I appreciate an all-American barbecue during these warm days, I constantly find myself trying to tweak the traditional BBQ menu and add some kind of a twist. This past weekend, I decided to incorporate the pungent flavors of a vegetable-filled gazpacho to a rib-filled barbeque menu. The creamy avocado crema atop the gazpacho balances the crisp, garden-fresh flavor and the crouton adds a crunchy texture. Not only are these gazpacho shooters presented in a playful way, they are so refreshing they complement other BBQ dishes incredibly well and create a fun twist to a summer cookout.
1/4 cup red onion, roughly chopped
1 bell pepper, roughly chopped
3 cloves garlic
1 Tbsp. serrano chile, chopped
1 lemon, juiced
1/4 cup fresh cilantro
1 cup tomato juice
1/4 cup olive oil
1 Tbsp. red wine vinegar
Salt & pepper
Combine all ingredients in a blender or food processor and blend until combined, but still a little chunky. season with salt and pepper.
1 Tbsp lemon juice
2 Tbsp. water
Blend in a blender or food processor until combined, smooth, and creamy. *Add a little more lemon juice and/or water if not loose enough.
1 loaf of bread (Sourdough, baguette, whatever you prefer)
Salt & Pepper
Preheat oven to 425 F. Cut bread into cubes and place on a baking sheet. Coat with olive oil and season with salt and pepper. Toss to make sure all cubes of bread are covered with the olive oil. Bake for 10 minutes or until golden brown
Chill gazpacho before service. Pour gazpacho in desires serveware. Top with a dollop if avocado crema, drizzle a bit of olive oil over, and finish with a cooled crouton on top.