Updated: Apr 3
This fresh and easy to prepare "gazpacho" is delicious and refreshing during summer season. We've prepared it recently during one of our Cooking Classes and served it in small glasses, decorated with mint leaves, as a creamy appetizer while we were preparing the rest of the recipes together. It does not require cooking and the texture can be varied to your desire, from creamy — to serve as a french style appetizer "verrine" like we did — to a more diluted smoothie texture to drink on the go as a quick lunch on those days that you have to speed up your lunch time a little to cope with a busy urban lifestyle.
1 small Haas avocado
2 cucumbers, peeled and seeds removed
1/4 of a small onion (adjust portion to your taste)
2 tablespoons of olive oil
2 tablespoons of lemon (or lime) juice
1 tablespoons of apple cider vinegar
¼ teaspoon Celtic sea salt
a small pinch of cayenne pepper (optional)
a little bit of water (to be adjusted according to desired texture)
You can also add 1/4 cup of chopped cilantro, parsley or fresh mint leaves as desired for enhanced flavor and the health properties of these herbs.
Put the avocado, the cucumber, the onion, the olive oil, lemon juice and vinegar in a mixer. Puree on high speed until smooth adding the water as needed to obtain the desired consistency. Blend in salt and cayenne pepper.
Garnish with a pinch of smoked paprika, or green sprouts, or your choice of coriander, mint and parsley leaves or add extra cucumber or avocado small dices if desired.