How to make an Avocado Gazpacho.
Ingredients to serve 4:
4 natural non sugar yogurts (125 grs each)
1/2 a cucumber
1/2 a green pepper
1 tomato for a salad
2 table spoons of extra virgin olive oil
2 table spoons of white vinegar
1/2 a garlic clove
salt and black ground pepper
Take the avocado pulp and discard the skin and seed. Place the pulp in a bowl, add a teaspoon of salt, the yogurts, the garlic, the oil and the vinegar.
Blend until you get an homogeneous texture. Place in the fridge to cool down.
Wash the cucumber under tap water. Dry and cut 4 thin slices. Cut the rest in small dices leaving the seeds away and reserve.
Wash the tomato under tap water, cut in half and discard the heart and seeds. Cut the rest in small dices and reserve.
Wash the green pepper under tap water, cut and discard the seeds and whites. Cut the rest in dices and reserve.
Place all veggies in a bowl and sprinkle some salt and black ground pepper.
When the Avocado gazpacho is cold, pour in 4 glasses, decorate with the slice and dices and enjoy it!
Maybe you can add a bit more of extra virgin olive oil or a bit of water to get a finer texture and not so creamy.
Don’t let the gazpacho stay in the fridge for more than 3 hours, it could turn brown (avocado oxidizes).