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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 Real 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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Gazpacho: 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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