Spicy Avocado Gazpacho
From chezglenn 16 years agoIngredients
- 2 liquidized green tomatoes shopping list
- 30 cl mineral water shopping list
- 2 avocados shopping list
- 2 cloves garlic shopping list
- 2 dried chillies shopping list
- 1 Tbsp vinegar shopping list
- 3 Tbsp olive oil shopping list
- Pinch of salt shopping list
- 4 sardines shopping list
- pinch of salt shopping list
- 1 Tbsp vinegar shopping list
- 20 cl ginger oil shopping list
- For the chupito: shopping list
- 25 cl sweet corn juice shopping list
- 10 cl tequila shopping list
- lemon juice shopping list
How to make it
- Liquidize the avocados with the help of the tomatoes and the mineral water, add the garlic and the chillies and blitz. Add the vinegar and olive oil and adjust salt. Pass through a fine sieve and refrigerate for 1/2 hour at least for flavours to meld.
- Clean the sardines and fillet them. Add a pinch of salt, a few drops of vinegar and the ginger oil heated to 50 degrees, and put into the fridge.
- The sweet corn juice is obtained by liquidizing a 350 gram tin of sweet corn with its liquid, and pass through a fine sieve. Afterwards add the tequila and the lemon juice.
- Place the gazpacho in a deep bowl with three pieces of sardine ( one sardine cut into three) and top with a little toasted corn and a touch of spicy oil. Serve the chupito on the side.
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