Fresh, creamy and full of summer flavor, this chilled soup combines smoky bacon, sweet leeks, juicy tomatoes and buttery avocado in one refreshing bowl.
Gazpacho Base
• 2 lbs ripe tomatoes, roughly chopped
• 1 English cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small leek, white and light green parts only, sliced
• 1/2 avocado
• 1 garlic clove
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup cold water
Crispy Leeks
• 1 large leek, thinly sliced
• 2 tbsp flour
• Pinch salt
• Oil for frying
Toppings
• 8 slices bacon, cooked crisp and crumbled
• 1/2 avocado, diced
• 1 cup garlic-Parmesan croutons
• Chives, sliced
• Olive oil for finishing
Directions
1. Combine the tomatoes, cucumber, bell pepper, leek, avocado, garlic, vinegar, olive oil, salt, pepper, and cold water in a blender.
2. Blend until completely smooth. Taste and adjust seasoning as needed.
3. Cover and refrigerate for at least 2 hours or overnight.
4. For the crispy leeks, separate the leek rings and soak them in a bowl of cold water for a few minutes to remove any dirt or grit. Lift them out of the water and pat dry.
5. Toss the cleaned leeks with flour and a pinch of salt.
6. Fry at 350°F for 1–2 minutes until golden and crisp. Drain on paper towels.
7. Pour the chilled gazpacho into serving bowls.
8. Top with bacon, diced avocado, garlic-Parmesan croutons, crispy leeks, and chives.
9. Finish with a drizzle of olive oil and serve immediately.
Chef Jeff Tips
• Blend half the avocado into the soup for a richer texture and use the remaining half as garnish.
• The crispy leeks replace the traditional lettuce component of a BLT and add great crunch.
• Leeks often trap dirt and sand between their layers. After slicing, soak them in a bowl of cold water for a few minutes, then lift them out and pat dry before using.
• Make the gazpacho a day ahead for even better flavor.
• Use ripe summer tomatoes for the best results.
