Avocado Tomatillo Gazpacho with Broken Crab Cakes
Oh. My. God. Whatever Phoenix, Arizona did to deserve every summer that blesses (torments) us, it must have been awful. I always seem to forget how hot it actually gets at the end of June here. But, 122 degrees people. ONE HUNDRED AND TWENTY TWO DEGREES. When I saw the forecast, I basically aparated up north to Flagstaff. Seeing that it was about 30 degrees cooler, it was a necessary trip.
Literally, one of my girlfriends called me and said earlier that her phone had shut down and gave her an error message because of the heat. So long paragraph short, it’s hot. Pray for us.
Anyways, I was trying to think of something that could make one hundred and twenty degrees a little more bearable. And I came to the obvious conclusion, avocado tomatillo gazpacho of course. Cold, light, refreshing, COLD, healthy, and COLD. I wanted to top it with some crab cakes that were slightly broken up, but there are so many alternatives you could try. It’s great as an appetizer or even a light lunch. You could switch out shrimp, scallops, or even garnish with an avocado salsa and I think it would play nicely. My other favorite perk about this avocado tomatillo gazpacho is that is saves nicely and you literally just pour it since gazpacho is a chilled soup.
But I called you the good kind of fat!
Although high in calories and fat Avocado is pretty awesome. For starters, avocados actually contain more potassium than bananas, this is good because potassium can help lower blood pressure. High in oleic acid, it is actually great for reducing inflammation in the body. Last but not least, Avocados have a ton of fiber. My recommendation is to absolutely eat Avocado. Just be mindful of portions.
I hope you enjoy this avocado tomatillo gazpacho, I know I did!
Avocado Tomatillo GazpachoPrint Recipe
- 1 Leek, thinly sliced
- 2 Garlic Cloves, chopped
- 2 Yellow Peppers, chopped
- 1 Hatch Chile (or chile of choice), chopped
- 2 tbsp, Olive OIl
- 8 Tomatillos, Halved
- 2 Avocados
- 1/2 Cucumber
- 1/2 cup, Parsley chopped
- 1 tsp Lemon Juice
- 1.5 tbsp, Paprika
- Salt and White Pepper To taste
- Optional: Cayenne and a dollop of greek yogurt
- Water to thin out consistency if desired
- Broken Up Crab Cakes
- 1- 8 oz Can, Lump Crab Meat, Picked through and drained
- 1 tsp Old Bay Seasoning
- 1 tsp White pepper
- 2 Tbsp Mayo
- 1/3 cup Panko
- 2 tbsp, Parsley, chopped
- 2 tbsp oil of choice
Heat a large saute pan with oil until hot
Add first four ingredients to pan and cook until aromatic and translucent
While that is cooking add tomatillos, avocados, parsley, lemon juice, and cucumbers to a food processor and blend until desired consistency
Remove in bowl and set aside to cool in fridge
Once the first four ingredients are done cooking, add to food processor and blend until desired consistency
If you would like it to be a thinner consistency feel free to add water or veggie stock
Add to bowl in fridge and stir to mix, chill until cold
Feel free to stir periodically to encourage an even temperature
Add salt and white pepper to taste
Taste to see if you need to adjust seasoning based on your taste
While soup is chilling prepare crab cakes
In bowl, combine seasonings, crab meat, mayo, panko, and parsley
form into round patties
Heat oil over medium heat
Once hot, place formed patties in oil and heat until golden on one side
Flip and repeat on other side
Once soup is cold, scoop into bowl
Top with crab cakes, I like to break them up a little bit
and serve with a dollop of greek yogurt if desired