Eloise Horsfield
IT’S great news for gazpacho fans – the classic Andalucian soup has just got sexier.
Frudel, an avocado version of the cold dish, was launched by Velez Malaga fruit firm Trops at a Madrid food fair earlier this month.
“This original creation will bring something new to Andalucia’s gastronomy,” said a Trops spokesman.
Cartons of the green stuff will soon be available in your local supermarket. In the meantime, why not try making your own using this recipe?
Ingredients (6 servings)
2 small avocados, peeled and diced
1/3 cup green bell pepper, diced
3 cups cucumber, peeled and diced
Salt and pepper
2 teaspoons lime juice
2 tablespoons coriander
1 cup water
1/4 cup white vinegar
Directions
1. Place all the ingredients in a blender and blend until you have a smooth mixture.
2. Adjust seasoning and transfer to a bowl and refrigerate until very cold, at least one hour.
3. To serve, divide the gazpacho into bowls or cups and garnish with cucumber and red pepper.
Try adding 1/8 cup of Olive Oil (2-3 Tbsps), and DE seeding the cucumber prior to blending. To serve, I also add some finely chopped onion to mentioned ingredients. Best served and appreciated with fresh/crispy bread after 1-2 bottles of vino blanco. Muy …. whatever!
Viva Espana
that sounds so tasty, I will try it when we are next over in May, muy yummy