For these hot days we want to offer you the perfect solution, a pool day and of course, a fresh and delicious avocado and cucumber gazpacho. Follow the steps in this recipe:
Ingredients:
- Half cucumber
- 1 Green apple
- Half green pepper
- 1 Avocado
- 10 peppermint leaves
- 100ml extra virgin olive oil
- 400ml of water
- 30ml of apple cider vinegar
- Sal
- Garlic clove
- Sugar (optional)
Elaboration:
We wash and chop the cucumber, the apple and the pepper, removing and discarding the seeds of these last two. We cut the avocado in half, we remove the bone and we are left with only the meat. We place in the glass of a blender along with the mint, the half clove of garlic, water and grind. Season to taste, add the apple cider vinegar and crush again.
When we get a homogeneous mixture, add the extra virgin olive oil, in fine thread, while we continue beating at maximum power to emulsify the gazpacho. We test the salt point and rectify if necessary. We can add a little sugar if it is bitter and more water if it is too thick. We serve very cold.