Directions:
- Make the mousse:
- In the food processor add the avocado and blend with the lemon juice and salt to taste.
- Fold the pureed avocado into the whipped cream.
- For the gazpacho:
- Take the first 6 ingredients and rough chop them all together.
- Place them in a plastic container with the olive oil, sherry vinegar, tomato paste, salt and pepper.
- Marinate overnight.
- The next day process the gazpacho in a food processor, it should be smooth enough so it is a soup like consistancy but still with a chunky texture.
- After the soup is blended stir in vegetable stock and season again with salt and pepper.
- To garnish:
- Cut heirloom tomatoes into wedges and place them in a spiral in the center of the bowl to serve.
- Place a dollop of avocado mousse in the center.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.05 Kcal (2596 kJ) | ||
| Calories from fat | 172.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.16g | 29% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 19071.42mg | 795% | |
| Potassium | 344.13mg | 7% | |
| Total Carbs | 91.16g | 30% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 67mg | 112% | |
| Iron | 0.8mg | 4% | |
| Calcium | 39.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 239.31 Kcal (1002 kJ) | ||
| Calories from fat | 66.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 29% | |
|---|---|---|---|
| Cholesterol | 7.93mg | 7% | |
| Sodium | 7360.7mg | 795% | |
| Potassium | 132.82mg | 7% | |
| Total Carbs | 35.18g | 30% | |
| Sugars | 0.47g | 5% | |
| Dietary Fiber | 1.18g | 12% | |
| Protein | 0.74g | 4% | |
| Vitamin C | 25.8mg | 112% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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