Chilled Gazpacho With Avocado & Fried Tortillas
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Chilled Gazpacho With Avocado & Fried Tortillas
Recipe by Courtney Roulston
Dietaries – Vegetarian
Serves – 2
Prep Time – 15 minutes
Cooking Time – 5 minutes
Ingredients
3 vine-ripened tomatoes, roughly chopped
2 small Lebanese cucumbers, roughly chopped
1 red capsicum, seeded, chopped
½ red onion, peeled, chopped
1 small clove garlic or 1 tbsp Squeaky Gate garlic-infused extra virgin olive oil
¼ cup blanched almonds, toasted
1/3 cup red wine vinegar
1 tbsp Coles honey
1/3 cup Squeaky Gate extra virgin olive oil, plus extra to cook tortillas
Coles Sea salt
Coles Black pepper
1/3 cup basil leaves, plus extra to serve
½ ripe avocado to serve
2 small flour tortillas, cut into rough strips
Method
Place the tomatoes, cucumber, capsicum, onion, garlic, almonds, vinegar, honey, and olive oil into the jug of a high-speed blender then Season with sea salt flakes and pepper.
Blend on a low-medium speed to start breaking everything up, then turn up the speed to high and blitz for 1 minute, or until the mixture is smooth and well combined. Taste for seasoning and adjust if required. You can strain the gazpacho for a silky smooth texture, or leave as is. Place into the fridge to chill while you prepare the tortillas.
Heat 1cm of oil in the base of a small frying pan to 170 degrees C. Fry the tortilla strips for 1 minute, or until crispy and brown. Drain on kitchen paper.
Pour the chilled soup into serving bowls. Cut the avocado into chunks and place into the soup. Garnish with fried tortillas, basil leaves, cracked pepper, and a drizzle of extra virgin olive oil.
