If you ask people how an avocado tastes, the first word that often appears is “smooth.” “Velvet” and “buttery” come close behind. It’s the only food I can think of where “taste” becomes “texture.”
I’m a gazpacho addict, and you can find many gazpacho recipes on this site. It used to be my summer tomato staple. But now, it’s a year-round food for me. And tomatoes do not have to appear at all. This recipe is called a Green Gazpacho Shot and that is just what it is. Very green and tomato free. Serve this in small shot glasses for a quick hit of veggie “greenness.” The flavor conveys that avocado smoothness along with the spiciness of basic and cilantro. But there’s no pronounced single flavor note that you can immediately identify. It’s just a “vegetable” something that brings you bright pleasure.
To add some contrasting flavor, this gazpacho can be topped with a Crab and Mango Salsa. I posted that recipe yesterday, suggesting it’s perfect with chips. But it is doubly perfect atop this green gem. And, the salsa will be just fine atop traditional tomato gazpacho, too!
Green Gazpacho Shots
Yield: 3 cups total
- 1 garlic clove
- ½ cucumber (7 ounces)
- ½ green bell pepper, seeded and chopped
- 3 tablespoons blanched almonds
- 1 green chile, seeded
- 1 medium ripe avocado (about 5 ½ ounces flesh)
- 1 thick slice (about 2 ounces) stale country-style bread
- A large handful of cilantro leaves
- A large handful of basil leaves
- 3 scallions, white part only
- 3 tablespoons lime juice
- 1 cup chilled water
- Sea salt and freshly ground black pepper
In a food processor or blender, blend everything together (except the salsa) with a good pinch of sea salt and grind of black pepper until smooth. Add more water if needed to make a liquid consistency. Add more lime juice and seasoning to taste. Refrigerate for at least two hours or until very cold.
To serve, toss the diced mango with the crab, chile, chopped cilantro leaves, lime juice, and zest. Pour the soup into shot glasses, over ice if it’s a warm day.
If you desire, top with the crab and mango salsa already blogged on this site.
Source: Goodness of Avocado by Lucy Jessop [Kyle 2016]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/60th second at ISO‑400