Green avocado gazpacho

This summer staple is far more versatile than we might think, as it's a recipe from our cuisine that has evolved throughout history, offering different versions that combine ingredients with excellent properties. That's why the World Avocado Organization (WAO) proposes a recipe with a surprising and nutritious ingredient to enhance this delicious dish… the avocado!

Ingredients

• 1 avocado, pitted and peeled
• 1 stalk of celery, with its leaves
• ½ cucumber, peeled and cut into large pieces
• 1 clove of garlic, grated
• A handful of fresh spinach, to add color.
• 2 sprigs of fresh basil
• 2 sprigs of fresh mint
• 100 ml of extra virgin olive oil
• 500 ml of cold vegetable broth
• 2 tablespoons of sushi vinegar
• Juice and peel of 1 lime;
• 1 red chili pepper, finely diced
• 1 teaspoon of ground cumin
• 1 spring onion, sliced
• Sea salt and pepper
• 4 mini black bread rolls
• Toppings (optional)
• Sweet corn, pomegranate seeds,
• basil, mint leaves, pistachios and oil
• extra virgin olive oil.
• Material
• Food processor or blender

Elaboration

• Blend all the gazpacho ingredients in a food processor or blender until smooth and homogeneous. Season to taste and add water if the mixture is too thick.
• Gazpacho is much better when served very cold, so it is recommended to let it cool for at least 2 hours.
• Before serving, taste the chilled gazpacho and adjust the seasoning if necessary. Finally, serve in glasses, bowls, or bread baskets and garnish as desired.