It seems like my disappearance in the blogging world has become something usual nowadays. While I still have a lot of ideas for cooking, the time factor is not on my side… And now, having some spare time on hand, I will start writing about something new to share with you all.
The dish today, refreshing as it is, is perfect for summer entertaining. As you might have guessed, I made it ages ago, on a hot summer night. It is now winter here in Melbourne. So, the entry is a bit out of season for Melbourne. Nonetheless, for all my friends in the northern hemisphere, this is something you will love…
What not to love? The creaminess of avocado is just perfect for an unusual savoury smoothie offering. No cream needed, hass avocado is definitely the best choice here. Team this beautiful green creamy texture with some lemon juice, a bit of cayenne pepper for a spicy kick, then, the base is ready to chill in your fridge.
But of course, the dish has more to offer! Few hours earlier, remember to make some lemon-flavoured olive oil ice cubes. These tiny ice cubes will keep you and your guests satisfied, blowing away the heat of summer.
Just to finish it off, get some ripe and flavourful tomatoes and make a really simple salsa with fresh coriander. Layer the red tomatoes salsa in a small glass, then, the avocado smoothie. Top it off with some ice cubes and the party should start!
I served this beautiful smoothie with home-made bread stick. To be healthier, try some raw vegetables and serve this as a dip. Whichever way, this is a must try for avocado lover.
This is my post for Weekend Herb Blogging. I am the host for this week, but the slowly dying internet connection at home during the weekend resulted in a rather late entry. Not a good host, but I promise the beautiful round up will be here no latter than tomorrow (Tues in Melbourne). Thanks for your support and understanding!
Avocado Smoothie with Fresh Tomato Salsa
Based on a recipe from Pourcel Brothers Cookbook
Ingredients (to serve 4 as a huge first course. Serve 8 as an appetiser)
4 hass avocado, peel and remove the stone
500ml vegetable stock, chilled
Juice of 1 lemon
A pinch of cayenne pepper
Salt and freshly grounded pepper
For the lemon-flavoured ice cubes:
3 tbsp olive oil
1 tbsp lemon juice
For the tomato salsa
1 large ripe tomato, blanch and dice
A bit of coarse salt (I used Maldon) & pepper
Make the ice cubes first by combing all ingredients together. Add some salt to taste. Pour into the ice cube tray and freeze.
Process the peeled and stoned avocado with veg stock, lemon in a food processor until smooth. Season with salt, pepper and cayenne pepper. Chill.
Prior to serving, gently mix the diced tomatoes with chopped coriander. Sprinkle with salt.
Select 4 (or more) glasses. Layer some tomato salsa in the glass first. Top with avocado smoothie. Add some ice cubes. Serve immediately with fresh bread or raw baby vegetables.