Avocato-apple gazpacho: we're going green

Ingredients (for 4 pers.):

  • 2 ripe avocados
  • 10 coriander leaves
  • Juice of 1 lime
  • 30 ml rice vinegar
  • 6 g Tabasco
  • Salt to taste
  • 1/2 l water
  • 25 ml olive oil

For the garnish:

  • 1 ripe avocado
  • Salt, pepper
  • Goat cheese or yoghurt ice cream
  • 1 green apple
  • Coriander leaves for the decoration
  • some olive oil


For the soup, take out the pit of two avocados, remove the flesh and dice coarsely. Squeeze out the lime. Put the avocados and lime juice with the other ingredients – except the oil – in a bowl and mix with a hand blender. Finally add the olive oil and mix everything. For the garnish: Remove the flesh of the third avocado, cut into small, even cubes and season with salt and pepper. Mix carefully.

Place the avocado ragout in the middle of the plates, add some goat cheese or yoghurt ice cream. Wash the apple, cut it into thin slices with the skin, into small vertical stripes, and put them on cheese or ice. Spread with coriander leaves. Pour the gazpacho into the plate and drizzle a spoonful of fine olive oil around it.

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