Avocado Gazpacho with Tomato and Mozerella

Photo: Veggi Fare

Ingredients

For the vegetable stock

600 milliliters water

1 small onion, peeled and roughly chopped

1/4 cup red bell pepper, chopped

1 bayleaf

5 whole black pepper

4 cloves

salt

For the Soup

1 ripe avocado, peeled, pitted and roughly chopped

1 1/4 tablespoons lemon juice

2 tablespoons coriander leaves

2 tablespoons low fat yogurt

2 tablespoons olive oil

2 cloves

salt and pepper to taste

a few thyme leaves

vegetable stock

4 pieces baby mozerella

5 cherry tomatoes

2 inches ginger

1 dried red whole chilli

salt and pepper to taste

1 1/4 tablespoons olive oil

sprigs of thyme leaves

Preparation

Put all the ingredients for the vegetable stock into a big vessel and bring to a boil. Boil for approx 5 minutes. Sieve and let the stock cool.

Put the avocado pulp, lemon juice, coriander leaves, a few thyme leaves, yogurt, olive oil, salt, pepper powder and the vegetable stock into the mixer and blend well. Sieve with a strainer and let the soup chill in the refrigerator.

Heat the oil in a pan together with a few sprigs of thyme leaves. Add salt, pepper powder, ginger piece and red whole chilli. Add the cherry tomatoes and cook on a medium heat until the tomatoes are slightly tender. (I foolishly gave a cross cut on the tomatoes but would advise you not to).

Arrange the mozerella and the tomatoes on to a skewer. Serve the cold soup with the tomato-mozerella skewer and a sprig of thyme leaves.