Gazpacho is the salvation of our summer menus and one of the best ways to stay hydrated and well nourished. If we add to this that, in any of its versions, it is tremendously easy and quick to prepare, we have in them the perfect ally. In the search for new formulas that provide us with variety, we have found this avocado and cucumber gazpacho that we loved.
Impossible to find another entree fast and easyEast avocado and cucumber gazpacho It has a dense texture that can be thinned by adding more water. Its flavor can be adjusted by playing with the quantities of the ingredients, increasing the ones we like the most and lowering the others.
It seemed to add a pinch of sugar helps counteract the bitterness of bell pepper and cucumber, but perhaps you prefer them if he. To taste.
Wash and chop the cucumber, the apple and the pepper, removing and discarding the seeds of the latter two. We cut the avocado in half, remove the bone and we are left with only the meat. We place in a blender jar along with the mint, the half clove of garlic, the water and grind. Season to taste, add the apple cider vinegar and blend again.
When we obtain a homogeneous mixture, we add the extra virgin olive oil, in fine thread, while we continue beating at maximum power to emulsify the gazpacho. We taste the point of salt and rectify if necessary. We can add a little sugar if it is bitter and more water if it is too thick. We serve very cold.
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With what to accompany the avocado and cucumber gazpacho
If we cut some cubes of cucumber, green pepper, green apple and avocado, we can use them as a garnish. We can also incorporate some croutons to provide a crunchy touch or some chia, poppy, sesame or similar seeds. Be that as it may, what is important is to serve this avocado and cucumber gazpacho very very cold.
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