Appetizer
Green gazpacho with Zucchi 100% Italian Extra Virgin Olive oil and radishes
4
people
(cooking time)
20
(total time)
Difficulty
Easy
Ingredients
Asparagus | 1 bunch |
Ripe Avocado | 1 |
Celery | 2 sticks |
Spring Onion | 1 |
Radishes | 4 |
Sliced bread (crust removed) | 2 slices |
Garlic | 1/2 clove |
100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
Lemon | 1 |
Cider Vinegar | 2 spoonfuls |
Tabasco sauce | to taste |
Slivered almonds | to taste |
Salt and pepper | to taste |
Instructions
Wash and prepare the asparagus, celery spring onion and garlic. Peel and cut up the avocado. Cut up all the vegetables coarsely and transfer to the blender beaker.
Wet the sliced bread with the vinegar and add it to the vegetables. Blend with about 2 glasses of cold water to make a smooth, creamy liquid. Season with the grated rind of the lemon, salt, oil and Tabasco sauce and blend again. Taste and add further seasoning if wished. Leave to stand in the fridge for at least 30 minutes.
In the meantime, roast the almonds in a non-stick pan until golden. Wash and prepare the radishes and slice them thinly. Share the gazpacho across individual bowls and complete with the radishes and almonds.
Serve the gazpacho ice cold with a dribble of olive oil, a dash of pepper and a celery leaf.
Wet the sliced bread with the vinegar and add it to the vegetables. Blend with about 2 glasses of cold water to make a smooth, creamy liquid. Season with the grated rind of the lemon, salt, oil and Tabasco sauce and blend again. Taste and add further seasoning if wished. Leave to stand in the fridge for at least 30 minutes.
In the meantime, roast the almonds in a non-stick pan until golden. Wash and prepare the radishes and slice them thinly. Share the gazpacho across individual bowls and complete with the radishes and almonds.
Serve the gazpacho ice cold with a dribble of olive oil, a dash of pepper and a celery leaf.
