Wednesday, June 4, 2008

3 minute gazpacho

The perfect way of using up half an avocado. Simple and divine.

2 large vine-ripened tomatoes
1/2 English hothouse cucumber, peeled
1/2 avocado
handful mint (or basil, or maybe even cilantro)
sea salt
red wine vinegar
extra virgin olive oil

Grate the tomato and cucumber into a bowl. (By the way, grating rather than dicing tomato as a topping for bruschetta is a trick that I learned from the wonderful cookbook 'Moro.' I highly recommend both the technique, and the book.)
Chop the avocado and mint, and add it in.
Season the mixture to taste with (about) a pinch of salt, (about) a teaspoon of the oil, and (about) a tablespoon of the vinegar.
Add a little bit of water if you want a soupier mixture.

A satisfying meal for one.

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