Gazpacho with avocado, olives and lemon

Gazpacho with avocado and lemon oil Coppini Arte Olearia

Gazpacho is a typical Spanish dish, a cold soup that is usually consumed in the summer. The traditional Spanish recipe consists of a smoothie made with tomato, pepper and onion. Today we offer you an alternative for a green, tasty and healthy variant, a recipe with avocado. A brand new gazpacho enhanced by the unique flavor of the olive and lemon dressing by Coppini Arte Olearia

INGREDIENTS

2 bunches of endive
2 ripe avocados
150 ml of

coppiniarteolearia.com/collections/olio-aromatizzato-condimento/products/olio-aromatizzato-limone" target="_blank" title="Olive and Lemon Dressing Coppini Arte Olearia" rel="noopener noreferrer">Olive & Lemon Dressing "Coppini Arte Olearia"

20 g of crustless sandwich bread

1 tablespoon of salted capers

bread croutons

1 teaspoon curry

1 tablespoon of Balsamic Vinegar Rocca de' Rossi

salt to taste

PREPARATION

To prepare our gazpacho with avocado and olive and lemon dressing start by washing and drying the endive carefully, cut it into slices and place them in a bowl. Cut the avocados in two parts, make an incision with the knife along the entire perimeter of the stone and rotate the two parts so as to open the fruit and be able to easily remove the central stone. Use a spoon to hollow out the two parts to obtain the pulp. Break up the bread and soak it in the Coppini Arte Olearia Rocca de' Rossi Balsamic Vinegar. In a bowl, combine the avocado pulp and the previously prepared endive, mix and add the soaked bread, mix again and add the lemon oil and salt. If the lemon flavor is too strong, you can opt to use half lemon dressing and half extra virgin olive oil.

Cover the bowl with cling film and leave the mixture to macerate for a couple of hours in the refrigerator. Desalt the capers by rinsing them under running water. Pour all the ingredients into the blender jug along with the desalted capers and curry and blend.

It should be a cream with a thick consistency, if necessary gradually dilute with a little cold water.

Serve the gazpacho in deep plates with some toasted bread croutons and a drizzle of extra virgin olive oil.