Friday, 22 July 2011

Avocado Gazpacho

I am on Avocado high these days and experimenting a lot with this wonderful and nutritious fruit, trying out new things.

In fact, there was a time when I never used to buy avocados - funny looking fruit, I often wondered then, wondered about it's taste and wether I would be able to do anything with them, and generally conveniently ignored them at the fruit counter. Well, things have changed now, so has my taste, and we now have something or the other with avocados at least once a week. 

Which brings us to today's recipe. The inspiration came from a TV show. However, my timing was bad and I just managed to catch the finished dish which was "Cold Avocado Soup with Prawns", which immediately registered in my mind and I made this soup the very next day, and served it with tomatoes and mozerella. 


For the vegetable stock

600 ml - water
1 - small onion, peeled and roughly chopped
1/4 cup - red bell pepper, chopped
1 - bayleaf
4-5 - whole black pepper
3-4 - cloves

For the Soup

1 -  ripe avocado, peeled, pitted and roughly chopped
1 1/4 tbsp - lemon juice
2 tbsp - coriander leaves
2 tbsp - low fat yogurt
2 tbsp - olive oil
2 - cloves
salt and pepper to taste
a few thyme leaves
vegetable stock

4 pieces - baby mozerella
5 - cherry tomatoes
2 inch - ginger
1 - dried red whole chilli
salt and pepper to taste
1 1/4tbsp - olive oil
sprigs of thyme leaves

  1. Put all the ingredients for the vegetable stock into a big vessel and bring to a boil. Boil for approx 5 minutes. Sieve and let the stock cool. 
  2. Put the avocado pulp, lemon juice, coriander leaves, a few thyme leaves, yogurt, olive oil, salt, pepper powder and the vegetable stock into the mixer and blend well. Sieve with a strainer and let the soup chill in the refrigerator. 
  3. Heat the oil in a pan together with a few sprigs of thyme leaves. Add salt, pepper powder, ginger piece and red whole chilli. Add the cherry tomatoes and cook on a medium heat until the tomatoes are slightly tender. (I foolishly gave a cross cut on the tomatoes but would advise you not to). 
  4. Arrange the mozerella and the tomatoes on to a skewer. Serve the cold soup with the tomato-mozerella skewer and a sprig of thyme leaves. 


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