- 2 ripe Hass avocados
- 400 g vegetable broth
- 50 g of cream
- 1 dash of sherry vinegar (to taste)
- 5 drops of Tabasco
- 2 very ripe tomatoes
- 1 teaspoon olive oil
- 5-leaf parsley
- Salt and pepper to taste
- The first thing we do is cut the tomatoes into very tiny pieces, then put to marinate with oil, salt and finely chopped parsley. Reserve to the side because we will use it to accompany the gazpacho.
- Peel the avocados and put the flesh in a blender and add all other ingredients slowly, broth, cream, vinegar and Tabasco add a little pepper. Liquefy well and we try it to see if it is to our liking. Let cool and serve with the reserved tomatoes.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!