gazpacho with avocados the best of summer – in a soup bowl – on a hot sweltering night, it simply cannot be beat! serves 4 ingredients Soup 1 ½ LB tomatoes, cored (but not peeled) 1 medium cucumber, peeled and seeded ½ red onion ½ red pepper 2 radishes (medium sized) 1 stalk celery ¼ cup picked parsley leaves 1 clove garlic ½ tsp. salt 1 tsp. sherry vinegar 1 tbs. extra virgin olive oil ¼ tsp. freshly ground black pepper 1 Hass Avocado from Mexico Mousse 1 Hass Avocado from Mexico 1 shallot, grated ½ cup of sour cream 1 teaspoon of chopped cilantro Pinch of salt instructions Soup - Prep the vegetables - core out the tomatoes, peel and seed the cucumber, top and tail the radishes, etc. - Cut them in to medium sized chunks that will fit through the feed tube of a meat grinder. - Set up your meat grinder with the medium sized disk (if you have used it for meat, be sure that the parts have been thoroughly washed and sanitized). - Slowly feed the vegetables through the grinder to a bowl below (it might splash out the side a bit – so have a towel handy!). - Season the puree with the salt, vinegar, olive oil, and black pepper. - Taste, and adjust if necessary. Chill until cold. - Best used the same day that it's made. Mousse - Peel the Hass Avocado and place in a small bowl and mash it with a fork. - Add the grated shallot, sour cream and cilantro and whisk to combine. Season with a pinch of salt. - To serve: ladle cold Gazpacho into chilled bowls. Garnish with the Avocado mousse.
(`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
