Green Gaz­pa­cho

Dish - Everyday Dish - - Recipes -

Not a tra­di­tional gaz­pa­cho but a ver­sion I love, with its silky smooth texture and zesty flavour.

1 large ripe av­o­cado

1 tele­graph cu­cum­ber, peeled and seeded, roughly chopped

½ cup cold wa­ter

1 ta­ble­spoon olive oil

1½ tea­spoons sea salt

1 clove gar­lic, crushed

¼ cup each mint and basil leaves

1–2 tea­spoons le­mon juice

Place all the in­gre­di­ents in a blender and process un­til smooth. Taste, adding more salt if needed. The soup needs to be gen­er­ously sea­soned, as chill­ing dulls the flavour. Re­frig­er­ate un­til very well chilled.

To serve: Pour into small bowls or glasses and top with cho­sen gar­nishes. Makes 8 small serves

Gar­nish sug­ges­tions: plain yo­ghurt, diced av­o­cado, juli­enned cu­cum­ber, small basil leaves, finely sliced fresh red chilli.

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