Add Comment»
Report abuse»
Print»
|
|
|
|
|
 |
Recipe Created by: Guest
Created On: 29 Jan 2009
|
|
|
What is Gazpacho with Avocado Salsa?
|
|
TOMATOES, CUCUMBER AND Peppers form the basis of this Class, Chilled soup. Add a spoonful of chunky, Fresh avocado salsa and a scattering of avocado salsa and a scattering of croutons, and serve for a light lunch on a warm summer’s day. |
|
|
Ingredients
|
2 Slices day-old bread 1kg 21/2 IB tomatoes
I Cucumber
I Red pepper seede and chopped
I green chili, Seeded and chopped 2 garlic cloves, chopped 30mll 2 tbsp extra virgin olive oil juice of I lime and I lemon a few drops Tabasco sauce 600ml/ I pint 21/2 cups chilled water salt and freshly ground black pepper a handful of basil leaves, to garnish 8 ice cubes, to serve.
For the croutons
2 slice day-old bread, crusts removed
I garlic clove, halved I 5ml? I tbsp olive oil
For the avocado salsa
I ripe avocado
5ml/L tsp lemon juice 2.5 cm/ I in piece cucumber, diced ½ red chili, finely chopped |
|
Directions
|
1. Soak the bread in 150ml / ¼ pint/ 2/3 cup of water for 5 minutes.
2. Meanwhile, place the tomatoes in a bowl and cover with boiling water. Leave for 30 seconds, then peel, seed and chop the flesh.
3. Peel the cucumber, cut it in half Lengthways and scoop out the seeds with a teaspoon. Discard the seeds and chop the flesh.
4. Place the bread, tomatoes, cucumber, red pepper, chili, garlic, olive oil, citrus juices and Tabasco in a food processor or blender with 450ml/ ¾ pint/scant 2 cups chilled water and blend until well combined but still chunky. Season to taste and chill for 2-3 hours.
5. To make the croutons, rub the slices of bread with the garlic clove. Cut the bread into cubes and place in a plastic bag with the olive oil. Seal the bag and shake until the bread cubes are coated with the oil. Heat a large non-stick Frying pan and fry the croutons over a medium heat until crisp and golden.
6. Just before serving, make the avocado salsa. Halve the avocado remove the stone, then peel and dice. Toss the avocado in the lemon juice to prevent it browning them mix with the cucumber and chilli.
7. Ladle the soup into bowls, add the ice cubes, and top with a spoonful of avocado salsa, Garnish with the basil and hand round the croutons separately. |
This Recipe is Rated: 2.0/5 (1 vote cast)
|
|
|
|
