HANOS catering wholesale
Become a customer
Foodxperience

Avocado and olive gazpacho

Avocado gazpacho with lemon thyme oil served in an avocado shell.For this dish, olive jus from Caviaroli was used. The olive jus is made from the Gordal olive. These are processed in a juicer, leaving only the 'jus' of the olives. Deliciously pure in flavor or enriched with chipotle or piparra (green peppers). Very versatile, for example with bread, in dressings, or in sauces.

Ingredients

50gCucumber
25gApple cider vinegar
4gSalt
5gwhite onions
120gAvocado
50gripe tomatoes
1units.itemsGarlic
50gOlive oil
75gCaviaroli olive jus with chipotle
50gIce
5gFresh coriander
300gWater

2units.itemsAvocados

25gfresh lemon thyme
150gSunflower oil

Coriander leaves

Preparation

  1. Peel the cucumber.
  2. Put all the ingredients in the blender and blend for 3 minutes at the highest setting.
  3. Strain through a fine sieve.
  4. Store in the refrigerator. 

  1. Cut the avocados 1/3 from the top.
  2. Scoop out the avocados.
  3. Rinse the inside well and keep the skins in the refrigerator. 

  1. Pick the lemon thyme.
  2. Add the sunflower oil to the lemon thyme and blend at the highest setting for 10 minutes.
  3. Strain through a cloth.
  4. Store in the refrigerator. 

  1. Place the shaved ice in a deep plate or bowl and decorate with the green leaves.
  2. Arrange the avocado peel in the ice.
  3. Fill the peel with 50 grams of avocado gazpacho.
  4. Drip 1 gram of lemon thyme oil onto the avocado gazpacho.
  5. Carefully stir with a small spoon so that the avocado peel regains its proper round shape.