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
- 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.
- Gradually add the chicken broth until you have desired gazpacho consistency, thick but not too thick.
- Cover with cling film and refrigerate for several hours.
- 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.