Some days don’t seem to pass by fast enough during quarantine, so the most important thing is keeping our moods up with dishes that give us satisfaction –both while we’re making them and especially while we’re eating them. Today, we’ve decided to share an unusual yet inviting aperitif: a gazpacho with avocado and fried chickpeas. It’s perfect if you love avocado and its creamy texture or if you follow a vegetarian diet.
Avocado, a magical fruit
Minerals, vitamins, fiber and healthy fats: This little fruit from Central America is truly a reserve of many beneficial properties for our body. Among its main characteristics is its capacity to reduce the risk of developing cardiovascular diseases and its ability to give you the feeling of fullness if you’re paying attention to your weight (quite a few of us at present).
How to serve this appetizer
You can prepare a large bowl and pour in your gazpacho. Next to it, put a smaller bowl with the fried chickpeas: This way, everyone can take as little or as much gazpacho and chickpeas as they want. Or you can use special glasses and pour a little gazpacho garnished with a teaspoon of fried chickpeas on top of each one: This is a nicer way to give each diner your aperitif.
The Recipe: Avocado Gazpacho
Ingredients:
4 avocados, 1 green bell pepper, 1 celery rib, 1 cucumber, 1 pinch of tabasco, 1 tablespoon vinegar, 1 lemon, Salt and pepper, 6 pickled onions, 1 clove of garlic, 1 cup tomato juice, 7 oz chickpeas (soaked the night before), Frying oil
Method:
Clean and dice the celery, cucumber, bell pepper, garlic and onion. Cut each avocado in half and remove the pit; chop into small pieces. Sprinkle the avocado with a little lemon juice so that they don't blacken and then add the rest of the ingredients to the other vegetables. Blend everything with in a blender. Add the tomato juice, vinegar, salt and a few drops of tabasco sauce. Cover with a sheet of plastic wrap and let the gazpacho rest in the fridge for about 30 minutes before serving. In the meantime, prepare the fried chickpeas: Rinse them (after soaking overnight) and transfer to a pot with water. Boil them for an hour and then drain them of their cooking water. Pour the frying oil into a pan and heat it slowly. As soon as it is hot, pour in the chickpeas and fry them for about 5 minutes. Once golden-brown, drain them with a slotted spoon and place them on a paper towel. Sprinkle with salt. Serve the fried chickpeas with the avocado gazpacho. To give the chickpeas an accentuated and spicy flavor, season them with a little paprika.