Tasty avocado gazpacho you need to try
<p>A healthy midday meal with the refreshing taste of avocado.</p>
<p><strong>Ingredients</strong></p>
<p><strong>For the chilled broth</strong></p>
<ul>
<li>300 g ripe vine tomatoes, quartered</li>
<li>150 g plain yoghurt</li>
<li>1 tablespoon tomato paste (concentrated purée)</li>
<li>1 tablespoon lemon juice sea salt</li>
</ul>
<p><strong>To serve</strong></p>
<ul>
<li>2 perfectly ripe avocados, at room temperature</li>
<li>¼ sweet yellow or orange capsicum (pepper), cut into small dice</li>
<li>3 cm piece cucumber, seeds removed, cut in small dice</li>
<li>4 teaspoons extra virgin olive oil freshly ground black pepper finishing salt (optional)</li>
</ul>
<p><strong>Options</strong></p>
<p>Serve with crusty bread.</p>
<p><strong>Directions</strong></p>
<p>1. Whizz all the broth ingredients in a blender or food processor with 60 ml water until smooth. Push it through a sieve, ideally over a pouring jug – or transfer the sieved broth to a pouring jug. Cover with plastic wrap and refrigerate. It needs to chill for at least 1 hour, but it can stay chilled for up to 24 hours if necessary.</p>
<p>2. Shortly before serving, get all your remaining ingredients ready, then prepare the avocados. Cut each in half, remove the stone, then use the tip of a knife to score 1 cm chunks, cutting a grid pattern in the flesh of each half without cutting through the skin. Now use a dessertspoon to scoop out the chunks into a bowl. If the avocado needs to stand for more than 10 minutes, dress with a little lime or lemon juice to stop it browning. Otherwise, assemble the gazpacho bowls.</p>
<p>3. Using light fingers and a spoon, gently place an elevated mound of avocado pieces in the centre of each bowl. Gently pour a shallow pool of tomato broth around the avocado. Scatter the capsicum and cucumber pieces on the surface of the broth. Use a teaspoon to drizzle droplets of olive oil across the surface. Grind a little pepper in too, and finish with either a pinch of sea salt flakes on the avocado or a special finishing salt, if using. Transport steadily to the table and eat right away.</p>
<p><strong>Tips</strong></p>
<ul>
<li>Use a finishing salt here for crunch and flavour – just a pinch or two on the avocado or the broth edge would do the trick. Here are three of my favourites, which would be ideal with the flavours here:</li>
<li>Smoked salt flakes – light brown and assertively smoky flakes.</li>
<li>Hawaiian black lava salt – jet-black mini crystals.</li>
<li>Hibiscus salt – fine crystals blended with crushed pink hibiscus petals, giving a citrus flavour and a pink pigment that releases in contact with liquid.</li>
</ul>
<p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/avocado-gazpacho.aspx">Wyza.com.au</a></em></p>
