Posts Tagged ‘gaspacho’

Avocado gaspacho

Friday, September 10th, 2010

Gaspacho d'avocats

I was feeling pretty pleased to have come up with a recipe that anybody could eat – this soup is dairy-free, nut-free and gluten-free as well as suitable for raw foodists – until someone pointed out that I couldn’t serve it to people who are allergic to nightshade family vegetables like tomatoes, aubergines and peppers.

Well, all you have to do is leave out the pepper and that’s the problem sorted. Unless you happen not to like avocados…

The original recipe, from Elisabeth Luard, used dairy milk. Obviously it could be replaced by plant milk but I prefer this version made with water which lets the fresh flavours of the vegetables shine through.

If you have a glut of tomatoes at the moment you could put some of them in as well, although they do rather spoil the soup’s beautiful colour. However, if you’re still lucky enough to be eating outside in the evenings it’s unlikely anyone will notice.

Serves 4

1 cucumber
1 small green pepper
2 or 3 spring onions
2 cloves of garlic
3 ripe avocados
1 tsp salt
Juice of a lime

Roughly chop the cucumber, pepper, spring onion and garlic, and put them in a blender with just enough water to whizz to a paste. Rub the paste through a sieve, pressing hard to extract as much juice as possible.

Jus vert

Pour the resulting green liquid back into the blender (the pulp left in the sieve can be used for another dish). Peel the avocados, take out the stones and remove all the flesh, scraping the inside of the skins well because that’s where the richest green colour tends to lurk.

Put the avocado flesh in the blender with the salt, lime juice and 500ml (1 pint) of water. Blend again, adding a bit more water if needed to make the soup thick but pourable, and empty into a large jug. Chill for at least an hour before serving.