Australian Gourmet Traveller - (03)March 2019 (1)

Green gazpacho

SERVES 4 // PREP TIME 10 MINS (PLUS CHILLING)

This fresh, vibrant take on a classic leaves out the tomato and

instead adds body with avocado. Lime, rather than vinegar,

brings the acidity. Keep it in the repertoire for a hot day, when

the thought of even turning on the stove is too much to bear.

½ onion, coarsely chopped

1 garlic clove, coarsely

chopped

2 green capsicums, coarsely

chopped

1 telegraph cucumber,

coarsely chopped

Juice of 3 limes

1 small firm but ripe avocado,

diced

Mint leaves and extra-virgin

olive oil, to serve

1 Combine onion, garlic,

capsicum and cucumber in

a blender. Add lime juice and a

large pinch of salt, and blend

until finely chopped. Add

three-quarters of the avocado

and 250ml chilled water, and

blend until smooth (do this

in batches if necessary; add

a little water if you like the soup

thinner). Season to taste and

refrigerate until chilled (2 hours).

2 To serve, top with remaining

avocado and mint, drizzle with

oil and season to taste.●

RECIPES LISA FEATHERBY. PHOTOGRAPHY CHRIS CHEN.STYLING GERALDINE MUÑOZ. ALL PROPS STYLIST’S OWN.