For Chilled Broth:
300 g (101/2 oz) ripe vine tomatoes, quartered
150 g (51/2 oz) plain yoghurt
1 tablespoon tomato paste (concentrated purée)
1 tablespoon lemon juice
2 perfectly ripe avocados, at room temperature
1/4 sweet yellow or orange capsicum (pepper), cut into small dice
3 cm (11/4 inch) piece cucumber, seeds removed, cut in small dice
4 teaspoons extra virgin olive oil
freshly ground black pepper
ﬁnishing salt (optional – see NOTE)
Whizz all the broth ingredients in a blender or food processor with 60 ml (2 fl oz/1/4 cup) water until smooth. Push it through a sieve, ideally over a pouring jug – or transfer the sieved broth to a pouring jug. Cover with plastic wrap and refrigerate. It needs to chill for at least 1 hour, but it can stay chilled for up to 24 hours if necessary.
Shortly before serving, get all your remaining ingredients ready, then prepare the avocados. Cut each in half, remove the stone, then use the tip of a knife to score 1 cm (1/2 inch) chunks, cutting a grid pattern in the flesh of each half without cutting through the skin. Now use a dessertspoon to scoop out the chunks into a bowl. If the avocado needs to stand for more than 10 minutes, dress with a little lime or lemon juice to stop it browning. Otherwise, assemble the gazpacho bowls.
Using light ﬁngers and a spoon, gently place an elevated mound of avocado pieces in the centre of each bowl. Gently pour a shallow pool of tomato broth around the Scatter the capsicum and cucumber pieces on the surface of the broth. Use a teaspoon to drizzle droplets of olive oil across the surface.
Grind a little pepper in too, and ﬁnish with either a pinch of sea salt flakes on the avocado or a special ﬁnishing salt, if using (see NOTE). Transport steadily to the table and eat right away.
Use a ﬁnishing salt here for crunch and flavour – just a pinch or two on the avocado or the broth edge would do the trick. Here are three of my favourites, which would be ideal with the flavours here:
Smoked salt flakes – light brown and assertively smoky flakes.
Hawaiian black lava salt – jet-black mini crystals.
Hibiscus salt – ﬁne crystals blended with crushed pink hibiscus petals, giving a citrus flavour and a pink pigment that releases in contact with liquid.
This recipe comes from SuperVeg by Celia Brooks, published by Murdoch Books, distributed by Allen & Unwin, RRP $45.00