Avocado gazpacho ... and more adventure with the July abundance.
When avocados are abundant and wellpriced, as they are this time of the year, it's a good time to experiment with using them in unexpected ways.
A variation on gazpacho, the cold soupuses avocados instead of tomatoes. You top each serving with crisp, curry-garlic croutons.
As a dessert, try folding mashed avocadointo a velvety meringue--South Americans have long favored such treatment.
Cool Avocado Gazpacho
1 large cucumber, peeled
3 cups regular-strength chicken broth
1/4 cup firmly packed fresh cilantro(coriander) leaves
2 tablespoons lime juice
2 medium-size firm-ripe avocados
1 small red onion
Curry-garlic croutons (recipefollows)
Fresh cilantro sprigs, optional
2 medium-size limes, cut into wedges
Cut cucumber into chunks and put in ablender; whirl with 2 cups of the chicken broth, cilantro, and lime juice until smoothly pureed.
Pit, peel, and coarsely chop avocados.Add to cucumber mixture and whirl very briefly to coarsely puree avocado, leaving some chunks. Cover and chill until cool, at least 2 hours or up to overnight.
Just before serving, peel onion and cutseveral thin slices crosswise; set slices aside. Mince enough remaining onion to make 1/4 cup. Mix minced onion and remaining broth with soup.
Pour equal portions of soup into 6 soupbowls. Separate onion slices into rings. Garnish each bowl with a few croutons, onion rings, and cilantro sprigs. Offer lime wedges to squeeze and more croutons to add individually. Makes 6 servings, 1 cup each.
Curry-garlic croutons. Cut day-oldFrench bread (about half of a 1-lb. loaf) into 1/2-inch cubes to make about 5 cups total. Spread cubes evenly in a 10- by 15-inch baking pan. Bake in a 300| oven for 15 minutes.
Meanwhile, in a 6- to 8-inch frying panover medium heat, melt 1/2 cup (1/4 lb.) butter or margarine. Stir in 2 cloves garlic, minced or pressed, and 1 1/2 teaspoons curry powder. Stir until garlic turns golden, about 2 minutes.
After croutons bake 15 minutes, pour seasonedbutter over them and mix gently. Reduce oven to 275| and bake croutons until light brown and crisp, about 45 minutes; stir occasionally. Cool completely. Serve, or store airtight at room temperature up to 5 days.
Avocado Cream Parfait
1 small orange
2 large firm-ripe avocados, pitted andpeeled
2 tablespoons lime juice
3 tablespoons orange-flavoredliqueur, optional
2 large egg whites
1/2 cup sugar
Grate enough peel from orange to make1 1/2 teaspoons; wrap orange and chill.
In a large bowl, coarsely mash avocadoswith a fork or potato masher; mix in lime juice, orange liqueur, and orange peel. Cover with plastic wrap and refrigerate until cold, at least 1 hour or up to 4 hours.
In a deep bowl, whip egg whites with anelectric mixer on high speed until they form a thick froth. Continue to whip at high speed and slowly sprinkle in sugar; beat until whites hold stiff, glossy peaks when beaters are lifted. Add avocado mixture and fold smoothly into whites.
Evenly divide avocado mixture among 4to 6 tall, stemmed glasses. Cover and chill until cold, at least 1 hour or up to 4 hours.
Cut 4 to 6 thin slices crosswise from unpeeledorange; tuck a slice into each dessert to garnish. Makes 4 to 6 servings.
Photo: Squeeze lime juice into chilled avocado gazpacho; serve with curry-garlic croutons. Or, for an unusual way to end a meal, try a smooth avocado parfait flavored with orange liqueur
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|Title Annotation:||includes recipes|
|Date:||Jul 1, 1987|
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