Justine Schofield's Avocado Gazpacho
- Prep
- 0
- Cooking time
- 15
- Serves
- 6
Method
1. For the soup place the avocado, cucumber, and spring onions and blend until pureed.
2. With the motor still going add the vinegar, stock and the 80 ml of olive oil, then season the soup with salt and the tobasco.
3. Add the crème fraiche and blitz again until a silky smooth texture forms. Place in the for 2 hours to chill.
4. Pour soup into glasses or shallow bowls and garnish with mint, chilli and cucumber and drizzle with some extra virgin olive oil.
Ingredients
2 ripe avocados
2 Lebanese cucumbers, peeled and seeds removed
2 spring onions, white part only
1 1/2 tbs. white wine vinegar
300ml vegetable stock
80ml Cobram Estate Robust extra virgin olive oil
1 tbsp crème fraiche
4 drops of tabasco or hot sauce (or to your liking)
Salt
Mint, sliced green chilli, sliced cucumber
