Experience an authentic explosion of flavors thanks to this recipe for a avocado and cucumber salmorejo so original and so different from the traditional one that we teach you in recipes. You will see that it is very simple and quick to prepare a salmorejo of avocados following these steps in detail And you only need a quarter of an hour! Dare and make this incoming so easy but at the same time exquisite to refresh you above all, with high temperatures since it has to always be served very fresh.
| 🚻 4 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make avocado and cucumber salmorejo: |
| 3 large mature avocades 1 pear tomato ½ cucumbed 3 cloves of garlic 150 grams of hard bread or crumb of bread 1 Limón Large (juice) 100 milliliters of extra virgin olive oil olive 1 jet of wine vinegar white (optional) 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, cold, |
Ingredients to make avocado and cucumber salmorejo:
1. Peel the cucumber, cut it in several pieces and add it to the glass of an electric blender.
2. Do the same with the tomato, péco it, remove the seeds and put it cut into pieces.
3. Peel the garlic, remove them the germ of the medium and pose to the glass, then the cucumber and avocado cream will not be repeated.
4. Add the bread crumb or, if you are going to use the hard bread to make this cold avocado soup, let it soak up about 10 minutes before with the squeezed lemon juice and a splash of vinegar (optional). If not, squeeze the lemon directly in the blender glass, trying not to fall any pepita and add the vinegar if you like it.
5. Make a cut by half horizontally the avocados and remove the medium bone carefully. Then with an empty spoon the pulp in the glass. It is important to make this step once the lemon juice is already involved in the blender because from the moment the peles, the avocados will begin to oxidize and with the lemon, we will delay this process and thus the avocado cream will look green.
6. Add the oil, a pinch of salt and pepper to taste to the glass and crush all the ingredients at maximum speed until a homogeneous and unctuous cream is achieved.
Trick: In the event that you prefer an avocado gazpacho instead of salmorejo, you just have to put less bread and garlic, and add more vinegar and also water to get the original texture of that dish.
7. Let the salmorejo of avocados cool in the fridge for a few minutes before serving it to be cold.
8. When serving the salmorejo of avocado and cucumber, itchy some pieces of tomato, green pepper and onion in Brunoise for example, or if not, as traditionally be done the salmorejo Cordoba, add a chopped hard egg and some taquitos of Iberian ham above. It is also fashionable to put on garrison some prawns or coined prawns on top, or even a little tuna or beautiful in crumbled oil, so let your imagination fly and combine it with the ingredients that you like the most.
