Gazpacho de Aguacate

20

It tastes like Spain and puts you in a holiday mood! The Andalusian avocado crème soup – especially delicious with fresh roasted croutons!

Ingredients

3 slices Classico del Mastro Panettiere / Classic / Maestro Classic
2 ripe avocados
2 lemons
1 large salad cucumber
1 small onion
1 bunch coriander
½ l chicken broth
1 pinch/es of salt
1 pinch/es of ground white pepper
4 tbsp butter
2 garlic cloves
a little bit of paprika powder
1 pinch/es of cayenne pepper

Preparation

  • Cut the avocados in half and remove the stones. Scoop out the flesh with a spoon.
  • Blend the flesh in a food mixer and pour the pressed lemon juice over it immediately (otherwise the avocado flesh will turn brown).
  • Peel the cucumber and the onion and chop into large pieces. Blend in the mixer and mix together with the avocado.
  • Pass the mixture through a fine sieve.
  • Wash the coriander and separate the leaves. Chop finely and mix into the purée mix.
  • Pour the chicken stock over it and add plenty of salt and pepper.
  • Chill for approximately 2 hours in the refrigerator.
  • For the croutons finely dice the bread, heat the butter in a frying pan and fry the bread until golden-brown.
  • Peel the garlic and mix in with the bread, season with salt, pepper, paprika and cayenne pepper and leave to cool.
  • Decorate the soup with these croutons and serve immediately.
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