Avocado Gazpacho

Avocado Gazpacho 7343

A very festive starter for a summer day, pleasing to both the eye and the palate. The Tabasco sauce is decorative but also quite hot so use with care. This recipe is best made a day in advance. The citrus juice prevents discolouring. To be served chilled.

Serve as part of a menu with
Main Course: Seafood Quinotto
Dessert: Duo Choco Mousse with Cassis Syrup

Serves 6:

4 avocados, stone and peel removed
1 small lime, juice
1 small lemon, juice
Ā½ garlic clove (when used in a cold recipe the garlic taste comes out much stronger), crushed
1 green chili, deseeded, in pieces
2 yellow tomatoes, quartered
1 cucumber, cut into pieces
3 salad onions
fresh coriander
100-120 ml cold chicken broth
crab tails
olive oil
Tabasco
Black pepper

  1. Place the avocado pulp, lime juice, lemon juice, garlic, chili, tomatoes, cucumber, onions and fresh coriander leaves (save some leaves for the garnish) into a blender and puree until smooth.
  2. Gradually add the chicken broth until you have desired gazpacho consistency, thick but not too thick.
  3. Cover with cling film and refrigerate for several hours.
  4. Before serving, pour into small (the soup is quite rich) bowls. Place crayfish tails on top, some drops of olive oil and Tabasco, a few coriander leaves and some freshly groundĀ black pepper.

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