In preparing for Fitbloggin’ this year I am undertaking the challenge by the California Avocado Commission to create an original avocado recipe for California Avocado Cutting-Edge Culinary Recipe Contest. Being a California native who now calls Colorado my home it seemed fitting to pair green chile with avocados. With summer knocking on our door gazpacho seemed like the perfect blend of these two regional foods (I hope you caught that pun).
I came to understand what California avocados really mean when I moved to a Southern and Eastern state for a few years that has a fruit they call an “avocado” but pales in comparison. I grew up with avocados and miss how available they are from the tree for many folks. Instead here in Colorado we have green chile. Technically New Mexico has green chile but Colorado acts like it is ours. Imagine the horror when you succumb to an urge for chili cheese fries only to be served some chile cheese fries. Green chile is king in this state and after six years here I gotta say I am hooked. California avocados and green chile pair very well in general but I thought I would add some crispness to this dish with a touch of fennel. Keep this amount small and consider some sort of pear and celery combo if the anise taste is not for you or hard for you to find.
This soup is simple, it mostly requires food prep and in that end only a small portion of the chopping prep needs to be pretty as a garnish since the rest is blitzed.
Avocado Green Chile Gazpacho
2 peeled and pitted California Avocados
2 peeled cucumbers
1/2 bulb of fennel
juice of 1 lime
2 cloves garlic
1/2 cup cilantro
1 small can green chiles (or 1/4 cup diced chiles of your choice)
Coarsely chop and add all ingredients to a bowl except for some fennel shavings, 1/4 cup of cubed cucumber, and 2 tbsp. finely sliced cilantro. Add 3 cups of water. Blend to a fine consistency or whatever consistency you like and chill for an hour.
Serve gazpacho and garnish with fennel, cucumber and cilantro. Add salt if you need it.