Cucumber and Avocado Gazpacho Shooters : A green, creamy and refreshing gazpacho served in small glasses. No cooking, it blends in under a minute and is served ice cold.
- 6 servings
- Preparation 10 min
- Cooking 0 min
- Total 10 min
- Level easy
- Devices TM7 · TM6 · TM5
Ingredients : cucumber and avocado gazpacho
- 2 cucumbers
- 1 ripe avocado
- 200 g plain yogurt
- 1 lime
- 1 clove of garlic
- 8 leafs of mint
- 100 ml cold water
- 2 tbsp olive oil
- 1 pinch of salt
- 6 ice cubes
Preparation : cucumber and avocado gazpacho
- Peel the cucumbers, remove the seeds and cut into pieces.
- Put the cucumbers, avocado, garlic, mint, lime juice, yogurt, water, oil and salt in the bowl.
- Blend the mixture. 40 secspeed 9
- Add the ice cubes and blend again briefly. 10 secspeed 7
- Taste, adjust the seasoning and pour into small glasses.
- Serve very cold with a drizzle of oil and a mint leaf.
If the gazpacho is too thick after a few hours, loosen it with a spoonful of cold water.
Storage: 24 hours in the refrigerator in a bottle or closed container.
You can make this dish stress free with simple ingredients. Allow about 10 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.
More recipes in the category : Starters
Frequently asked questions
How long does this recipe take?
Plan on 10 minutes of prep and 0 minutes of cooking, which is 10 minutes in total.
How many servings does this recipe make?
This recipe makes 6 servings. The Thermomix bowl holds 2.2 liters at most (about 2.3 quarts): do not double the quantities without checking that limit.
How do I store this recipe?
24 hours in the refrigerator in a bottle or closed container.
Which Thermomix model can I use?
The settings shown (time, temperature, speed, rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order, one at a time.
