Friday, November 15, 2013

Avocado Gazapacho

This may be my favorite of all of my posts. Here is a recipe that I made up for an Avocado Gazpacho. My amigos mexicanos and extranjeros alike have given it unreserved approval. Since avocados are the Green Gold of Michoacán, I share the recipe with Patzcuaro aficionados here.

 © 2009
From Tracy Novinger’s Kitchen

Avocado Gazpacho©

Ingredients (Serves 4)
2 large or 3 small, perfectly ripe avocadoes (remove skin and stone)
1/3 to ½ serrano chili, deveined and deseeded
1-2 heaping tablespoons chopped yellow onion or green onion
1 clove garlic, peeled, coarsely chopped
2 cups chilled, defatted chicken or vegetable broth
1 teaspoon salt
Small bunch fresh cilantro (approx. 1/2 cup coarsely chopped)
¼ cup coarsely chopped mint
Juice of 1 lime
1 cucumber, peeled, seeded, cut into small chunks.
½ cup unsweetened natural yogurt

Roughly chop chili, onion and garlic; put them in blender with the broth and avocado meat and process thoroughly on high speed until smooth. Add cilantro, mint, lime juice and salt. Pulse briefly to chop; do not over-process. Add cucumber. Pulse to very coarsely chop. Do not over-process. Taste and adjust seasoning (lime, salt). Chill well. Will keep overnight in refrigerator.

Serve chilled. Top each bowl with dollop of yogurt. Garnish with a cilantro leaf, a mint leaf and ½ of a paper thin round of cucumber.

  • Serve with a slice of whole wheat bread sprinkled with parmesan and browned under a broiler.
  • Serve with cold or grilled shrimp for a full meal.