RECIPES
Green gazpacho, burrata, almonds
15 minutes
Preparation time
10 minutes
Cooking time
2-4
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INGREDIENTS

Green gazpacho

2 over ripe avocados, peeled, roughly chopped

2 Lebanese cucumbers, roughly chopped

3 spring onions, sliced

1-2 long green chillies, sliced

1 garlic clove, sliced

200g soft herbs (dill, parsley, coriander, mint etc.)

125ml whey

1 tbsp apple cider vinegar

Olive oil, to taste

Murray River salt flakes, to taste

2 pinches mountain pepper leaf

Croutons

Half stale sourdough bread, cut into 1cm dice

60ml Extra Virgin olive oil

To serve

1 burrata, in whey

2 tlb, natural flaked almonds, toasted

METHOD

Green gazpacho

1. Place avocados, cucumbers, spring onions, chilli, garlic and soft herbs into a bowl of a food processor and pulse until finely chopped.
2. Strain burrata, capturing the whey into a small jug. Reserve cheese. Add whey to avocado mix and pulse to form a smooth puree. Adjust consistency with water if too thick.
3. Season to taste with cider vinegar, salt, olive oil and Mountain pepper leaf.

Croutons

 

1. In a non-stick frying pan heat olive oil on Induction setting 7. Add diced sourdough bread in batches and fry until crispy and golden brown.

To serve

Ladle soup into bowl. In a separate bowl, tear burrata curds and spoon on top of gazpacho
Garnish with croutons, olive oil and almonds

Notes

  • This recipe is perfect for using up leftover stale bread and old herbs – substitute accordingly
  • Gazpacho will keep in the refrigerator for 24 hours
  • Burrata is an Italian buffalo milk mozzarella with a fresh cream centre. It can be purchased from gourmet food stores and delis.

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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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    Free

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