It has been a very busy week, full of new things and excitement. Today’s recipe is inspired by a lovely gazpacho I had yesterday during a talk about health by the lovely women from “fig and bloom”, Dorothy, the chef of the group, cooked this refreshing gazpacho soup with cucumber, avocado and jalapeños, so I thought I’d make my own version with a Mexican twist.
This is a Mexican soup, very popular in central Mexico, it’s usually very good to have as a little hors d’oeuvres or a quick light lunch. It is commonly prepared with cream, but I use low fat Greek yoghurt and the texture is the same. The best thing is that it takes no time to prepare and it is delicious.
Makes 5 small portion bowls
Prep 5 min
Cook 10 min
- 2 large ripe avocado
- 1 fresh poblano pepper or 2 green pepper
- 1 fresh jalapeño
- 1/2 cup low fat Greek yoghurt
- 1 cup water
- 1/2 onion
- 2 limes
- Salt to taste
- 1 tomato finely chopped
- 1/2 onion finely chopped
- 1 fresh jalapeño pepper finely chopped
- Char grill on the hob burner the peppers, once their skin is blackened, put them in a plastic bag. After 10 min, remove the black skin and rinse, so they get cold, chop and keep aside.
- Put the avocado, peppers, juice of one lime, onion, salt, pepper, water and yoghurt in a blender and blend until getting a very smooth consistency.
- Taste and add more salt or lime if necessary.
- Serve in a small bowl or glass and garnish with tomato, onion and jalapeño chilli.