Sunday, 24 June 2007

Gazpacho with Avocado Ice-cream

(Serves 8)

6 ripe tomatoes
1 cucumber (peeled and seeded)
1 onion
drizzle of white wine vinegar
salt & pepper

Place the tomatoes in a bowl and pour boiling water over the top. Allow to sit for a minute then pull out with tongs. The skin will have split, so you can easily peel the tomato. Peel the cucumber, cut into quarters lengthways and slice out the seeds. Peel and roughly chop the onion.

Put all these in a deep sided bowl or jug and blend until smooth. Add salt & pepper, vinegar and tabasco to taste. If you find the soup a bit lacking in taste (if the tomatoes weren't as ripe as they could be), you can add a good splash of tomato juice. Chill thoroughly before serving.

Avocado Icecream

2 avocadoes
lemon juice
300 mls cream

place the avocado meat in a jug. Add a tablespoon of mayonnaise, and a good squeeze of lemon juice. Blend till mixed then pour in the cream. Blend until smooth and then put into ice-cream machine. Store in freezer. Remove from freezer 10 minutes or so before serving to allow it to thaw enough to permit scooping.

Serve bowls of gazpacho with a scoop of avocado icecream.

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