Avocado Gazpacho With Tomato And Mozerella


For the vegetable stock
600 milliliters water
1 small onion, peeled and roughly chopped
1/4 cup red bell pepper, chopped
1 bayleaf
5 whole black pepper
4 cloves
For the Soup
1 ripe avocado, peeled, pitted and roughly chopped
1 1/4 tablespoons lemon juice
2 tablespoons coriander leaves
2 tablespoons low fat yogurt
2 tablespoons olive oil
2 cloves
salt and pepper to taste
a few thyme leaves
vegetable stock
4 pieces baby mozerella
5 cherry tomatoes
2 inches ginger
1 dried red whole chilli
salt and pepper to taste
1 1/4 tablespoons olive oil
sprigs of thyme leaves


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