Gazpacho de Aguacate

Gazpacho de Aguacate

Tags: Soup World cuisine
14

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
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.
  • Allergene_Egg

At a glance

Preparation time
50 min
Cooking time
120 min
Difficulty
medium
Servings
4

Nutritional information

per 100g
protein 1g
fat 8g
carbs 2g
calories 85
kj 357
Products in this recipe