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<\/a><\/div>\n<\/a><\/p>\n \nRecipe of the gaspacho avocado mint:<\/div>\n <\/p>\n<\/a><\/div>\n
\n -3 small <\/span>
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\nFirst, remove the stalk from the tomatoes. Wash them thoroughly and peel the garlic and shallot. <\/i>
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\nMix as finely as possible. <\/i>
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\nBlend in successive pulses to finally “chop” into very small pieces and not into a puree. Pour into the container. <\/i>
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\nEach time, pour the result into the container. <\/i>
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\nThe same goes for avocado. It needs to be mature but not too soft. <\/i>
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\nPut the flesh in the blender with the lemon juice and vinegar. <\/i>
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\nHop in the container. <\/i>
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\nMix carefully, add salt and pepper.<\/i>
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