We hope you enjoy! Try it and let us know what you think! .
Serving Size: 4 portions Vegetarian and Gluten free
For the gazpacho:
● 1 ripe avocado 🥑
● 1 whole medium-sized cucumber, peeled and seeded ● 1/2 yellow or green chili pepper ● 2 cups of vegetable broth (1 extra cup to add if needed to thin out the soup)
● 1/2 scallion (include the white part)
● 1 clove garlic
● 1/8 cup sour cream
● 3 basil leaves
● Dash of tabasco
● Squeeze of lime
For the tomato tartare:
● 1/2 big ripe tomato, diced (should make about 1 cup)
● 3 or 4 basil leaves, finely chopped
● Freshly ground pepper
For the topping:
● Small buffalo mozzarella ball
● Balsamic pearls
● Olive oil
1. In a blender, add avocado, cucumber, pepper, garlic, scallion, and basil leaves. Puree and pulse.
2. Then slowly add half the broth. Add a dash of tabasco, salt, sour cream, and lime juice and puree more.
3. Carefully add the rest of the broth. If needed, add more broth to your liking. This is a creamy soup, so to thin it out just add more broth.
4. Chill the soup for about an hour or until cold.
5. While the soup is chilling, prepare the tomato tartare. Combine the diced tomatoes, chopped basil leaves, salt and fresh.
6. In a bowl, use a plating ring and compact the tomatoes in the ring. Press firmly down to squeeze out excess juice. Carefully remove the excess tomato juice from the bowl. Leave the plating ring with tomatoes as is and chill the whole bowl for about 30 mins.
7. Remove both the bowl (with tomato tartare in the plating ring) and soup from the refrigerator. Carefully pour the soup around the plating ring. Then lift the plating ring up and out.
8. Add the buffalo mozzarella on top and gently cut open the top. Don’t cut the mozzarella completely in half, otherwise it will fall off the tomato tartare. Drizzle olive oil over the soup. Add the microgreens and balsamic pearls around for extra garnishing.