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



Gazpacho: – 5 pounds large tomatoes, peeled, seeded and chopped – 1 quart tomato juice – 1 quart sparkling water – 3 cucumbers, peeled, seeded and chopped – 1/2 cup Worcestershire sauce – 2 bunches scallions, chopped – 3 tablespoons hot pepper sauce – 2 tablespoons salt – 1 tablespoon chopped garlic – 1 tablespoon pepper Garnish: – 2 cups sourdough bread cubes (made into croutons) – 4 - 6 slices bacon, cooked until crisp and broken into chunks Avocado Crème Fraîche: – 8 ounces California crème fraîche – 3 avocados, pitted and peeled – 12 tablespoons fresh lime juice – 1/2 teaspoon salt – 1/2 teaspoon pepper
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Combine all ingredients in blender jar and blend until smooth. Taste and adjust salt level if needed. Garnish with croutons, crispy bacon and avocado crème fraîche.

Avocado Crème Fraîche Combine all ingredients in food processor or blender and blend until smooth. Recipe courtesy of Chef Reed Herrick

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