Chilled Avocado and Gazpacho Soup by Michelle Bernstein
Serves: 8 to 10
Ingredients
- 4 Mexican Hass avocadoes, peeled and seeded
- Pinch Cumin
- 2 cups cold vegetable or chicken broth
- 2 tablespoons lime juice
- 2 tablespoons cilantro
- salt and pepper
- 4 overripe, beefsteak tomatoes, chopped, pulse in robot coupe
- 6 cucumbers, peeled, chopped
- 6 red peppers, pulse in robot coupe
- 2 garlic cloves
- 1 Spanish onion, peeled, chopped
- 1 cup tomato juice
- 1 tablespoon sherry vinegar
- 2 tablespoons extra virgin oil
- salt and pepper
- Poached Lobster, chilled and remove from the shell.
Directions
- Puree in an Oster® Blender until smooth. Keep cold until Gazpacho is done.
- Puree in an Oster® Blender until smooth.
- In a cold bowl. Pour 3 ounces of avocado soup, then, on one side of the bowl pour the gazpacho soup. The two soups will not mix, it will stay green and red. Garnish with cilantro and chopped avocadoes.
- Place in the center of the soups.
