August 13, 2008 Yum! Gourmet meals for a steal! Play video

(NECN: Boston, Mass.) - If you are looking for an excuse to go out, it doesn't get any better than this: Restaurant Week in Boston!

Rodney Murillo, executive chef at Avila Restaurant, joins NECN to talk food!

Tables do book quickly, so make sure to make your reservations in advance.

Click here for more information on Restaurant Week.

Here is the recipe for Murillo's gazpacho soup with avocado creme fraiche:

Gazpacho Soup with Avocado Crème Fraiche Makes 8 servings Prepare Gazpacho: 3 large vine-ripened tomatoes, peeled, seeded, and finely chopped 1 large cucumber, peeled, seeded, and finely chopped 1/2 orange or yellow bell pepper, cored, seeded, and finely chopped 1/4 cup finely minced sweet onion 1 jalapeño pepper 2 cups tomato juice 3 tablespoon red wine vinegar 1/2 cup olive oil 2 to 3 tablespoons finely chopped fresh cilantro leaves 2 slices day old bread 1 teaspoon coarse salt or to taste 1 clove garlic, minced Avocado Creme Fraiche (see recipe below) 8 lime wedges Coarsely ground black pepper

In a large bowl, combine tomatoes, cucumber, bell pepper, onion, jalapeño pepper, tomato juice, red wine vinegar, and olive oil. Add cilantro, salt, and garlic; stir until blended. Remove about half of the soup to a blender jar; add day old bread and blend until smooth. Combine with the remaining soup. Refrigerate at least 4 hours or overnight before serving.

Prepare Avocado Crème Fraiche. Store, covered, in the refrigerator until ready to serve.

Avocado Creme Fraiche: 1 small avocado 1 cup crème fraiche or sour cream 2 to 3 tablespoons fresh squeezed lime juice 1/2 teaspoon sugar Salt to taste

In a small bowl, place avocado pulp. Using a fork, mash the avocado pulp until smooth and there are no visible lumps. Add crème fraiche or sour cream, lime juice, sugar, and salt; fold together. Refrigerate for a least one hour, covered, or until thick.