Chilled Yellow Tomato Gazpacho with Avocado Mousse
🍳 cold
🍽 serves 10
📋 10 ingredients
Nutrition per serving
283
calories
3.2g
protein
10.6g
carbs
26.8g
fat
Ingredients per serving
- 4.0 oz yellow tomatoes
- 0.4 oz Peeled Garlic
- 0.3 each Avocado
- 0.2 each Cucumbers
- 0.2 tbsp sherry vinegar
- 0.2 oz lime juice
- 0.1 cup Olive Oil
- 0.1 tsp Kosher Salt
- 0.1 cup basil oil
- 0.05 each basil leaves
Method
1. Wedge the yellow tomatoes and cucumber into chunks.
2. Combine the yellow tomatoes, cucumber, minced garlic, sherry vinegar, and extra virgin olive oil in a blender. Blend until smooth.
3. Strain the gazpacho through a fine-mesh sieve to remove any solids, then season with salt to taste. Chill in the refrigerator for at least 2 hours or overnight.
4. For the avocado mousse, blend the ripe avocados, lime juice, and salt in a food processor until smooth. Transfer the mixture to an iSi siphon, charge it, and shake well. Refrigerate until ready to use.
5. Just before serving, give the gazpacho a final stir and ladle into chilled bowls.
6. Discharge the avocado mousse from the iSi siphon into a piping bag fitted with a small round tip. Pipe a quenelle of avocado mousse onto each bowl of gazpacho.
7. Garnish with micro basil and a drizzle of basil oil.
8. Serve immediately.
