Sunday, June 8, 2014

Cherry and Avocado Gaspacho

Because we cannot change everything at the same time, sometimes we need a pause to adapt the new reality and stabilize before going on with our own projects. In the last couple of months I took this pause in order to take all the small steps I needed and to feel all the reasons that made me create this blog still make sense! 

Today I would like to share a Chef José Avillez version of Gaspacho, a recipe that I had to use one of my most recent gadgets a fruit stone extractor...

You will need:

500 g pitted cherrie
7 small plum tomatoes on the vine
1 medium onion 
1 1/2 red peppers
1 small cucumber
1 large slice of rustic bread
1/2 tin of tomato juice
1 dl of sherry vinegar
6-10 ice cubes
1 avocado
lemon juice
40 g red onions
olive oil 
salt and pepper

In a large bowl, add the bread diced without the crust, the chopped tomato, the diced onion, the cucumber (peeled , sliced and without seeds), and the pepper (diced and without seeds). Add the tomato juice, olive oil, sherry vinegar, salt & pepper. Mix it well. Cover with the ice cubes and then with film and chill for 12 hours.

Cut the avocado in halves, remove the stone and peel it and put it into a bowl. Season with lemon juice, mash with a fork and add a bit of chopped red onion. Mix well, add a drizzle of olive oil and mix again. Refrigerate.

Remove the stone of the cherries, blend it well, drain and reserve. Take the gaspacho and blend it well. For each liter of gaspacho add 4 dl of cherry puree. Mix well. In the center of each dish put a little of avocado cream and add the gaspacho. Finish with a drizzle of olive oil and serve immediately with basil.

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