Save to your scrapbook
Almond gazpacho with courgette & avocado tartare
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
75g whole blanched almonds
2 x 300g packs No.1 Red Choice Tomatoes, roughly chopped
200g cucumber, roughly chopped
1 red Romano pepper, deseeded and roughly chopped
2 salad onions, roughly chopped
1 small clove garlic, roughly chopped
5 tbsp extra virgin olive oil
1½ tbsp sherry vinegar, plus extra to taste
Pinch caster sugar (optional)
For the tartare
1 tsp lemon juice
1 tbsp extra virgin olive oil, plus extra for drizzling
1 medium courgette, trimmed and finely diced
8 basil leaves, shredded
1 avocado, finely diced
1. Soak the almonds in cold water while you chop the tomatoes, cucumber, pepper, salad onions and garlic. Put the oil and vinegar in a high-speed blender or food processor with the chopped ingredients. Drain the nuts and tip into the jug with 5 tbsp ice-cold water. Season and blend.
2. Check the seasoning, adding more salt, pepper, vinegar and even a pinch of caster sugar to taste, if needed. Blend again until completely smooth, then transfer to a jug and chill until really cold (or pop in the freezer to chill quickly).
3. For the tartare, mix the lemon juice, oil, and a pinch of salt in a bowl. Toss in the courgette and set aside. Just before serving, stir the basil and avocado through the mixture. Divide the chilled soup between bowls, then top with the avocado and courgette tartare, plus an extra drizzle of olive oil.
Cook’s tip You can swap almonds for cashews in the gazpacho. Both give the soup a lovely creamy texture.
Typical values per serving:
This recipe was first published in August 2020.