Test Kitchen video tip: Peeling and slicing an avocado

With its crumbly, tough skin and soft, buttery flesh, avocado can be a pain to peel and slice or dice. But with a few basic tricks, it’s really a simple procedure. And you can do it quickly.

Check out the step-by-step video above for tips.

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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Gazpacho with avocado

Total time: 20 minutes, plus optional chilling time

Servings: 4

1 cup packed fresh bread crumbs

Water for soaking the bread crumbs

2 cloves garlic

1 pound ripe avocados (about 3), peeled and chopped

1/3 cup fresh lemon juice

1/4 cup extra-virgin olive oil

11/2 teaspoons salt

Chopped green onion, for garnish

Chopped tomato, for garnish

Chopped cilantro (optional), for garnish

1. Soak the bread crumbs in water to cover until softened. Drain off the excess water (reserve the water to thin the soup if desired) and place the bread in a blender with the garlic. Purée until smooth. Add the avocados and lemon juice and purée. Blend in the oil and salt. Thin the soup, as desired, with the reserved water.

2. Serve the gazpacho at room temperature or chilled. Garnish each serving with chopped green onion, tomato and cilantro.

Each of 4 servings: 315 calories; 3 grams protein; 20 grams carbohydrates; 6 grams fiber; 26 grams fat; 4 grams saturated fat; 0 cholesterol; 2 grams sugar; 1,008 mg. sodium.