A chilled soup of fresh vegetables subtly seasoned with cilantro, lime, avocado, grill charred poblano and Cattlemen's® Louisiana Hot & Spicy BBQ Sauce.
Ingredients
Servings 4 8 24 48 80 100 Serves 4 3/4 cup Cattlemens ® Louisiana Hot Spicy BBQ Sauce 1/4 cup Water 2 tbsps Olive Oil 1 1/2 tbsps Lime Juice, fresh 2 cups Tomatoes, ripe, 1/2" dice 1 cup Cucumber, 1/4" dice 3/4 cup Yellow Bell Pepper, charred, 1/4" dice 1/3 cup Poblano Pepper, charred, 1/4" dice 1/4 cup Red Onion, 1/4" dice 1/4 each Avocado, 1/4" dice 1 1/2 tbsps Cilantro , chopped 1/2 tsp Oregano, chopped 4 tsps Avocado Lime Crema Procedure Prep In a bowl whisk together BBQ sauce, water, olive oil, and lime juice until well mixed.
Add tomatoes, cucumber, peppers, red onion, avocado, cilantro, and oregano. Toss until well mixed. Refrigerate until chilled, at least 3-4 hours.
Service For each serving, portion 1 cup chilled gazpacho into desired dish. Garnish with 1 teaspoon of Avocado Lime Crema. Chef's Tip!
For this recipe, its fine to leave much of the charred skin on the peppers.
This chunky soup can be pureed for a Andaluz style gazpacho or used as a fresh vegetable salsa.
Recipe type: Soups Stews and Bowls 
