Avocado Gazpacho
Corporate chef Erik Peters takes a break from the kitchen to give us his avocado gazpacho recipe--a big favorite at Club Med Ixtapa pacific.
Servings: 4
Yield: 4 cups
Serving Ideas: Served in a 7 3/4 oz bowl set on top of 13 1/2" oval platter. Garnish directly on the plate.
3 whole avocado
1 whole lime, juiced
100 grams onion, diced small
150 grams red bell pepper, diced small
150 grams tomato, diced small
15 grams cilantro, minced
2 teaspoons coriander
8 grams cumin
5 cloves garlic, roasted
3 cups water
for garnishes
300 grams lobster , chopped
1 whole scallion, diced fine
1 tablespoon olive oil
1 pinch saffron
salt and white pepper, to taste
1. Cut the avocados in half and remove the pits.
2. Scoop the meat into a bowl and discard the skin. Pour the lime juice over and set aside.
3. Add the tomatooes, onions, red peppers, roasted garlic, cilantro, coriander, and cumin to a bowl and mix.
4. Put the avocado halves and water in a blender or use an immersion mixer. Lightly pulse so the avocados are just broken up. You do NOT want a smooth consistency.
5. Add the diced veggies and season with salt and pepper.
7. For the garnish:
8. Boil the lobster meat for approximately 8 minutes or until nicely firm.
9. Shock it with an ice bath and then drain well, removing all extra water. Roughly chop.
10. In a small bowl, mix the lobster, scallions, olive oil, and saffron together.
11. Season with salt and pepper. Chill and set asid
Cuisine: Las Cazuelas
Categories: appetizers, seafood, soups
