Avocado gazpacho

Name: Avocado gazpacho
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 8 ice cubes; a splash of hot pepper sauce; 2 vine-ripened tomatoes, deseeded and diced; 1 large handful of coriander/cilantro leaves, plus extra to serve; juice of 1 lime; 2 tsp yuzu juice or extra lime or lemon juice; 3 spring onions/scallions, sliced; 1 green chilli, deseeded and thinly sliced; 1 small cucumber, deseeded and chopped; extra virgin olive oil; 115 g/4 oz/¾ cup frozen peas; corn chips; 1 large ripe avocado, pitted and flesh scooped out; 400 ml/14 fl oz/1¾ cups cold vegetable stock, plus extra if needed

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

If you’re looking for a healthy dish to serve to friends for a snack or light lunch, then this is perfect and you could even make some bresaola crisps for non-vegetarian guests. Though not in keeping with the ‘Mexican’ feel of this recipe, the yuzu juice lifts the flavour of the thick and creamy soup-cum-smoothie – does that make it a smoopie? You can now buy the juice in Asian grocers and the speciality section of some large supermarkets.