{"id":279385,"date":"2014-07-16T16:24:00","date_gmt":"2014-07-16T14:24:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/gaspacho-mint-avocado"},"modified":"2022-07-08T09:39:17","modified_gmt":"2022-07-08T07:39:17","slug":"gaspacho-mint-avocado","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/gaspacho-mint-avocado\/","title":{"rendered":"Gaspacho Mint Avocado"},"content":{"rendered":"
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\nThere 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… <\/div>\n
\nI 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.<\/div>\n
\nIf you like cold soups, check out my recipes for classic gazpacho<\/a>, salmorejo<\/a> and cold zucchini soup<\/a>!<\/div>\n
\nFor this recipe I would like to thank Peter (whom I introduced to you with his fabulous daube<\/a> recipe) who served us a gazpacho with a similar texture. I just put more cucumber and tomatoes than his version. <\/div>\n
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\nRecipe of the gaspacho avocado mint:<\/div>\n

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\n -3 small <\/span>
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\n cucumbers<\/b>
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\n-5 tomatoes<\/span><\/b><\/div>\n
\n-1 lawyer<\/span><\/b><\/div>\n
\n-1 small shallot<\/span><\/b><\/div>\n
\n-1 clove of garlic<\/span><\/b><\/div>\n
\n-3 to 5 sprigs of mint: only the leaves<\/span><\/b><\/div>\n
\n-1 small bunch of coriander<\/span><\/b><\/div>\n
\n-2 tablespoons of lemon juice<\/span><\/b><\/div>\n
\n-3 tablespoons of sherry vinegar <\/span><\/b><\/div>\n
\n-salt pepper<\/span><\/b><\/div>\n
\n-2 tablespoons of olive oil<\/span><\/b><\/div>\n
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\nHere are almost all the ingredients for this very fresh gazpacho!<\/i><\/div>\n
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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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\nPut half of the mint and coriander, a small unpeeled cucumber (of the 3) with the ends removed into the blender. <\/i><\/div>\n


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\nMix as finely as possible. <\/i>
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\nPour what you have just made into a container. <\/i><\/div>\n
\nNow 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. <\/i><\/div>\n


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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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\nThen blend the last cucumber with a tomato and some mint and coriander. Do the same with the remaining tomatoes. <\/i><\/div>\n


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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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\nAdd the olive oil. <\/i>
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\nMix one last time and let it rest in the refrigerator for at least 4 hours before serving. <\/i>
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\nEnjoy it on a warm and sunny day! <\/i><\/p>\n

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