Bristol Lounge's Golden Tomato Gazpacho and Avocado Fries

There’s no better way to liven up your day than with a chilled bowl of refreshing gazpacho. The vibrant yellow color of this golden tomato gazpacho will have you hooked before you even take the first bite! And crispy avocado fries are the perfect complement.

Ingredients

For Golden Tomato Gazpacho
1/4 cup English cucumber
4 yellow tomatoes on the vine
1 shallot
1 yellow bell pepper
4 oz. sherry vinegar
1 cup olive oil
Sea salt (to taste)
1/2 oz. Tabasco sauce

For Avocado Fries
6 cups canola oil
2 Hass avocados
2 cups whole eggs, scrambled
2 cups all-purpose flour
2 cups panko breadcrumbs
Jalapeño peppers
Cilantro leaves
Salt (to taste)

Directions

Prepare Golden Tomato Gazpacho
Peel and chop the cucumber and dice the tomatoes, shallot, and bell pepper (no seeds). Mix all of the vegetables in a large stainless steel bowl.

Blend the vegetables in a vita mix blender, gradually adding sherry vinegar. Once it is well puréed, slowly add the olive oil and continue to blend. Season with sea salt to taste as you go.

Pour into a small-hole colander to strain.

Whisk the soup together once strained and adjust the seasoning with Tabasco sauce and sea salt to taste.

Refrigerate and serve well chilled.

Prepare Avocado Fries
Heat oil to 350 degrees.

Cut avocados into 8 wedges. Dredge in flour, then soak in egg and coat with panko breadcrumbs.

Deep-fry the breaded avocado wedges until golden brown. Season with salt to taste and sprinkle with thinly sliced jalapeño peppers & cilantro leaves.

Serves: 4

---

Chef José Gamez is executive sous chef at Bristol Lounge. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.

VISIT NEIGHBORHOOD KITCHENS