Marcy was going away for five weeks and had invited “the girls” over for drinks and nachos. Victoria showed up with warm freshly made corn tortillas which were excellent dipped in the cool avocado gazpacho I had brought. It was a corny night with corny jokes, laughter and giggles. Now when I serve this cold soup it warms my heart with the memory of that evening.
Avocado Gazpacho
Serves 6
Ingredients:
- 1 cucumber, seeds removed, finely chopped (keep the skin on for the color)
- 1 small zucchini, finely chopped
- 1 roasted bell pepper of any color, seeds and skin removed and finely chopped
- 1 stalk of celery leaves (seladri) or a small stalk of celery, finely chopped
- 4 chives or 2 shallots, finely chopped
- ¼ tsp. salt
- 2 avocados, skinned and seeded
- 2 cups yogurt
- 1 lemon, juiced
- 1 lime, juiced
- 1 small clove garlic, finely chopped
- 1 tsp. green Tobasco sauce
- ¼ cup coriander leaves, finely chopped
- ½ cup parsley, finely chopped
- ½ cup water
- several coriander and parsley leaves for garnish
Directions :
In a medium sized bowl combine the cucumber, zucchini, roasted bell pepper, celery leaves, chives, and salt. Stir gently until well mixed. Set aside for 30 minutes.
Into a food processor or blender, put the avocado, yogurt, lemon and lime juices, garlic, Tabasco, coriander leaves, parsley and blend until smooth. Slowly add the water until you have a nice thick soup.
Now add the contents of the food processor to the bowl that was set aside. Gently stir until well mixed. Cover the bowl with plastic wrap or a plate and put in the refrigerator until ready to eat - a few hours is ideal to let the flavors mix well.
When ready to eat, garnish with the reserved coriander and parsley leaves.
Indonesian Version:
Adpokat Gazpacho
Untuk 6 orang
Bahan-bahan :
- 1 biji timun hijau, buang biji dan dipotong halus (bisa simpan kulit untuk warna)
- 1 biji suchini kecil, dipotong halus
- 1 biji paprika, yang sudah dipanggang, dipotong kecil
- 1 batang seledri atau celeri, dipotong halus
- 4 batang daun bawang or 2 biji bawang merah, dipotong halus
- ¼ tsp garam
- 2 buah adpokat, dipotong setengah, keluar kulit dan biji
- 2 cangkir yogurt
- 1 biji jus lemon
- 1 biji jus jeruk nipis
- 1 biji bawang putih kecil / ½ yang besar, dipotong halus
- 1 tsp.tabasco hijau
- ¼ cangkir daun ketumbar, dipotong halus
- ½ cangkir daun parsely, dipotong halus
- ½ cangkir air
- beberapa daun ketumbar dan daun parsely untuk hiasan (jangan dipotong)
Cara Membuat :
Dalam mangkok medium, taruh timun, sukini, paprika, seledri, daun bawang, dan garam. Aduk pelan biar semua tercampur bagus. Biarkan selama 30 menit.
Siapkan blender, masukkan adpokat, yogurt, jus lemon, jus jeruk nipis, bawang putih, tabasco, daun ketumbar dan daun parsely. Kemudian hidupkan blender. Tambahkan air sedikit demi sedikit supaya sup menjadi kental.
Setelah itu, masukkan campuran ini ke dalam mangkok yang ada campuran sayurnya. Aduk pelan-pelan supaya tercampur bagus. Kemudian tutup dengan plastik dan simpan dalam kulkas selama berberapa jam sepaya rasa lebih enak.
Bungkus daun ketumbar & daun parsely yang untuk hiasan dengan tas plastik dan simpan.
Waktu mau makan taruh daun hiasan di atas gazapacho.
Lebih baik dimakan pada saat hari dibikin, tidak bisa disimpan lama.
This is best eaten the day it is made. Leftovers can be eaten the next day but the color might not be as good.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
