There are days when I pull my hair out to take pictures. You should know that I am not fond of culinary photos. I prefer a thousand times to walk through markets and take moments on the spot. To simplify my life and reduce the culinary styling to its strict minimum, I chose the white background. We go straight to the point and I don’t worry about which dish I’m going to use. But sometimes it gets difficult! Like with this mint-avocado gazpacho. Believe me when I tell you that it is absolutely delicious and very refreshing. With its particular texture and small pieces of vegetables not completely pureed, it feels like a tabbouleh soup. But then to take a picture, what an anguish ! This does not do justice…
I often make this very original gazpacho at home when it is hot, it gives a good dose of healthy vegetables! And above all it is very fast to prepare.
If you like cold soups, check out my recipes for classic gazpacho, salmorejo and cold zucchini soup!
For this recipe I would like to thank Peter (whom I introduced to you with his fabulous daube recipe) who served us a gazpacho with a similar texture. I just put more cucumber and tomatoes than his version.
-1 small shallot
-1 clove of garlic
-3 to 5 sprigs of mint: only the leaves
-1 small bunch of coriander
-2 tablespoons of lemon juice
-3 tablespoons of sherry vinegar
-2 tablespoons of olive oil
Here are almost all the ingredients for this very fresh gazpacho!
First, remove the stalk from the tomatoes. Wash them thoroughly and peel the garlic and shallot.
Put half of the mint and coriander, a small unpeeled cucumber (of the 3) with the ends removed into the blender.
Mix as finely as possible.
Pour what you have just made into a container.
Now you will mix the rest of the elements less finely. To avoid overloading the blender, start gradually with, for example, a cucumber, garlic and shallot.
Blend in successive pulses to finally “chop” into very small pieces and not into a puree. Pour into the container.
Then blend the last cucumber with a tomato and some mint and coriander. Do the same with the remaining tomatoes.
Each time, pour the result into the container.
The same goes for avocado. It needs to be mature but not too soft.
Put the flesh in the blender with the lemon juice and vinegar.
Hop in the container.
Mix carefully, add salt and pepper.
Add the olive oil.
Mix one last time and let it rest in the refrigerator for at least 4 hours before serving.
Enjoy it on a warm and sunny day!