Avocado Gazpacho

This is a refreshing low fat parev summer soup. It is great to precede a BBQ or when you are entertaining a crowd as its easy to serve and very quick to make. Keep it for Shabbats or Yom Tov as well – just slice the avocado garnish immediately before serving to prevent discolouration. As a convenient snack, avocado is easy to transport and enjoy at any time.

On a health note, avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.

Preparation Time: 15 minutes

Cooking Time: No cooking but 4 hours refrigeration.

Serves: 6

Ingredients

2 red peppers - cut into quarters and de-seeded

1 yellow pepper - cut into quarters and de-seeded

3 spring onions - washed and trimmed

1 large bunch each of fresh basil and fresh parsley

6 salad tomatoes - de-skinned and de-seeded

2 cloves of garlic

1 avocado – skinned and de-stoned

300 ml passata or tomato juice

Juice and zest of 1 lime

Salt and freshly ground black pepper - to taste

For the Garnish

1 avocado - skinned and coarsely chopped

Zest of lime

2 cherry tomatoes –finely chopped

Crushed ice cubes – optional

Method

1) Combine all the ingredients in a food processor and blend until smooth.

2) Leave in the refrigerator to allow the flavours in infuse and the mixture to cool.

3) Ladle into large soup bowls and sprinkle over some chopped avocado and lime zest. The addition of crushed ice-cubes makes it really cold and particularly refreshing.

To serve the stylish way: Pour into small tumbles/ shot glasses. Garnish the glass rim with lime zest. Add finely chopped avocado and cherry tomato.