Avocado Gazpacho with Tomato and Mozerella
By: Veggi Fare
Published: Saturday, June 18, 2011 - 4:59pm

Ingredients




For the vegetable stock
600 milliliters water
1 small onion, peeled and roughly chopped
1/4 cup red bell pepper, chopped
1 bayleaf
5 whole black pepper
4 cloves
salt
For the Soup
1 ripe avocado, peeled, pitted and roughly chopped
1 1/4 tablespoons lemon juice
2 tablespoons coriander leaves
2 tablespoons low fat yogurt
2 tablespoons olive oil
2 cloves
salt and pepper to taste
a few thyme leaves
vegetable stock
4 pieces baby mozerella
5 cherry tomatoes
2 inches ginger
1 dried red whole chilli
salt and pepper to taste
1 1/4 tablespoons olive oil
sprigs of thyme leaves

Preparation

1 Put all the ingredients for the vegetable stock into a big vessel and bring to a boil. Boil for approx 5 minutes. Sieve and let the stock cool. 2 Put the avocado pulp, lemon juice, coriander leaves, a few thyme leaves, yogurt, olive oil, salt, pepper powder and the vegetable stock into the mixer and blend well. Sieve with a strainer and let the soup chill in the refrigerator. 3 Heat the oil in a pan together with a few sprigs of thyme leaves. Add salt, pepper powder, ginger piece and red whole chilli. Add the cherry tomatoes and cook on a medium heat until the tomatoes are slightly tender. (I foolishly gave a cross cut on the tomatoes but would advise you not to). 4 Arrange the mozerella and the tomatoes on to a skewer. Serve the cold soup with the tomato-mozerella skewer and a sprig of thyme leaves.