Gazpacho with Avocado Salsa Recipe
Taste this delicious gazpacho with the addition of chilli and tabasco. Its flavors are echoed in the salsa.
Serves 4
Gazpacho with Avocado Salsa Ingredients:
1 cucumber
2 slices of day-old bread
1 red (bell) pepper, seeded and chopped
1 kg tomatoes
2 1/2 cups chilled water
2 cloves garlic, chopped
1 fresh green chilli, seeded and chopped
8 ice cubes, to serve
salt
ground black pepper
2 tbsp extra virgin olive oil
juice of 1 lime and 1 lemon
a few drops of Tabasco sauce
basil leaves, to ganish
For the croutons
2 slices of day-old bread, remove crusts
1 clove of garlic, halved
1 tbsp olive oil
For the avocado salsa
1 ripe avocado
1 in piece of diced cucumber
1/2 fresh red chilli, seeded and finely chopped
1 tsp lemon juice
Gazpacho with Avocado Salsa Preparation Procedure:
1. Soak the bread in a 2/3 cup of the chilled water for 5 minutes. Place the tomatoes in a bowl and cover with boiling water. Leave for about 30 seconds then peel, seed and chop the flesh.
2. Peel the cucumber thinly then cut into half lengthwise then scoop out the seeds using a teaspoon. Discard seeds and chop the flesh.
3. Drain the bread and place it in a food processor or blender. Add the tomatoes, cucumber, red pepper, chilli, garlic, olive oil, citrus juices and Tabasco the pour in the remaining scant 2 cups of chilled water. Blend until well combined but still chunky. Season to taste. Pour into a bowl and chill in for 2 to 3 hours in the refrigerator.
4. For the croutons. Rub the slices of bread with the garlic clove then cut the bread into cubes and place in a plastic bag with the olive oil. Seal the bag and shake until the bread cubes are evenly coated. Heat a large non-stick frying pan and fry the croutons over a medium heat until crisp and golden.
5. Make the salsa before serving by cutting the avocado in half, remove the stone (pit), then peel and dice the flesh. In a small bowl, put the diced avocado and add the lemon juice. Toss to prevent browning then mix with the cucumber and chilli.
6. Ladle the soup into chilled bowls and add the ice cubes. Top each portion with a spoonful of the avocado salsa. Garnish with the basil leaves and hand round the croutons separately.