Doctor's Review: Medicine on the Move

December 12, 2017

© Leo Gong

Velvety mediterranean gazpacho with avocado cream.

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Velvety mediterranean gazpacho with avocado cream

This Mediterranean gazpacho is an orgy of vegetables: cucumbers, red bell peppers, cherry tomatoes, red onions, fennel, garlic, and more. At this point, you may be rebelling at the thought of chopping all those vegetables, but in this recipe, all of the ingredients are simply coarsely chopped, then they’re thrown into the blender and—shazam!—it’s party time. I took this to an Independence Day dinner, poured it into shot glasses, and topped it with a creamy avocado concoction. You know you’re doing something right when everyone corners you for the recipe.

For the avocado cream


1 avocado, halved and flesh scooped out
2 tbsp. (30 ml) water
2 tsp. (10 ml) coarsely chopped fresh basil
¾ tsp. (5 ml) freshly squeezed lemon juice
⅛ tsp. (1 ml) sea salt

For the gazpacho


3 c. (750 ml) low-sodium tomato juice
¼ c. (60 ml) extra-virgin olive oil
4 tsp. (20ml) freshly squeezed lemon juice
1 tbsp. (15ml) no. 2 or 3 maple syrup
1 tsp. (5 ml) sea salt
½ tsp. (2.5 ml) ground cumin
¼ tsp. (1.25 ml) ground coriander
⅛ tsp. (1 ml) cayenne
2 garlic cloves
1 fennel bulb, cut into quarters and cored
3 celery stalks
1 English cucumber, peeled and seeded
1 red bell pepper, seeded
2 c. (500ml) cherry tomatoes
1 small red onion
¼ c. (60 ml) coarsely chopped fresh basil, cilantro, or a combination)


To make the avocado cream, put all the ingredients in a blender and process until very smooth. Transfer to a small bowl. To make the gazpacho, put all the ingredients in a large bowl and stir to combine. Working in batches, transfer to the blender and process until completely smooth. Add salt and maple syrup to taste. Pour into small glasses and garnish with the avocado cream. Serves 8.

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