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B.L.A.T. Gazpacho with Avocado Crème Fraîche



Garnish: – 2 cups sourdough bread cubes – 3 TBSPS California extra virgin olive oil – 6 slices of bacon Avocado Crème Fraîche: – 4 ozs Real California crème fraîche – 2 avocados, pitted and peeled – 6 TBSPS fresh lime juice – 1/4 tsp salt – 1/2 tsp black pepper Gazpacho: – 5 lbs California ripe tomatoes, peeled, seeded and roughly chopped – 1 quart tomato juice – 1 quart sparkling water – 1 cucumber, peeled, seeded and roughly chopped – 2 TBSPS Worcestershire sauce – 2 scallions, roughly chopped – 3 TBSPS dark red hot pepper sauce – 2 TBSPS kosher salt – 2 tsp chopped garlic – 1 TBSP pepper :Gazpacho, Crème Fraîche, Avocado, Bacon, Tomato
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PREP TIME: 10 minutes

COOK TIME: 20 minutes

For the garnish: Preheat the oven to 400°F. On a large sheet pan, toss the bread cubes in olive oil and bake for 12-15 minutes, until crispy and golden.

Meanwhile, heat the bacon in a large skillet over medium heat, using a press or the bottom of a smaller pan to keep it from bubbling. Cook until crispy, then let cool on a paper-towel lined plate or baking rack.

Avocado Crème Fraîche: Combine the crème fraîche, avocado, lime juice, salt, and pepper in a food processor or blender and blend until smooth. Set aside or keep refrigerated until ready to serve.

For the gazpacho: Combine all ingredients in a blender or food processor and blend until smooth. Taste and adjust salt and hot sauce.

To serve: Ladle gazpacho into serving bowls, top with a generous dollop of avocado crème fraîche, then garnish with sourdough croutons and crumbles of the crispy bacon!

YIELD: 4-6 servings

NOTE: Inspired by Chef Reed Herrick, this recipe for gazpacho only gets better the deeper into tomato season you make it. Served room temperature or chilled with a dollop of avocado crème fraîche, it’s as refreshing as it is flavorful!

Recipe/Photo Credit: CA Grown/James Collier/Paprika Studios