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My recipe

Avocado – cucumber Gazpacho

In my point of view, gazpacho is a «great invention» in cookery. This is not only a tasty and healthy dish, but may also have lots of variations, leaving some space for your imagination. You can use any spices and ingredients you like; I guarantee the result is always be great.

Avocado – cucumber Gazpacho

  • 2 large avocados
  • 2-3 cucumbers (300-400g)
  • 100 ml chopped dill
  • 3 slices of white bread (80-100g)
  • 4 Tbsp of avocado (olive, vegetable) oil
  • 1 marinated jalapeno, or any spicy pepper
  • 4 springs of green onion
  • ? of red onion
  • 5 springs of coriander (up to you)
  • 1-2 onion cloves
  • 150 ml vegetable stock
  • 1/2 - 1 cup of ice cubes
  • 3 Tbsp of red wine vinegar (sherry vinegar or Rioja wine vinegar)
  • 1 green roasted pepper
  • Black pepper, salt and sugar
  • Cut a bread loaf into small slices, preheat 2 Tbsp of avocado oil in a pan, and roast the bread slices until they turn golden brown.
  • Peel the avocados and remove the stones. Cut all the ingredients into small pieces, place into a blender, and add ice cubes, stock, salt, pepper and sugar. Blend until everything turns into smooth puree.
  • Refrigerate for 30 minutes. Serve with a few drops of avocado oil.

The amount of stock, oil and vinegar is all up to you. I like dense gazpacho, with a little drop of oil. No matter what kind of gazpacho i want to make, I always roast the bread in oil beforehand. In my opinion, it makes the taste better. I do the same thing to the peppers. I always use grilled peppers, because I don’t really like the taste of blended fresh peppers, and also, grilled peppers, especially red ones, give the soup a very bright and appealing red color. I like to add up a couple of spoons of sweet red chili sauce. You can replace vinegar with lemon juice, but I think it will not taste just as good. Gazpacho can be served with Spanish jamon slices, olives or a chopped egg.