serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
Gazpacho
- 2 telegraph cucumbers, peeled and roughly chopped
- 1 kg ripe tomatoes
- 1 sprig thyme, leaves picked
- 1 sprig lemon thyme, leaves picked
- 1 garlic clove
- 1 pickling onion, chopped
- dash of tarragon vinegar
- dash of Tabasco sauce
- 1 tbsp tomato paste
- 250 ml (1 cup) tomato juice
Avocado salad
- 1 Japanese eggplant, thinly sliced
- 50 ml olive oil, plus extra, for brushing
- 12 asparagus tips
- 2 small avocados, finely diced
- 2 vine-ripened tomatoes, seeded and finely diced
- Micro basil leaves
- Pinch of black pepper
Instructions
For the gazpacho, place all the ingredients in a blender and process until smooth. Set aside.
For the garnishes, preheat a chargrill plate to high. Toss the eggplant slices in a bowl with the oil, then grill until golden on both sides. Blanch the asparagus tips in lightly salted boiling water for 3-4 minutes or until tender but still firm to the bite. Drain, then refresh in a bowl of iced water. Drain again.
To serve, arrange the tomato, avocado, asparagus and eggplant on one side of each serving bowl. Ladle the gazpacho on the other side, then scatter with a little baby basil, drizzle with olive oil and finish with a grind of black pepper.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
