One of the most unexpected recipes on the Emulsionizer tour has been this green gazpacho with avocado seed. Here we show some tips on how to make the most of food that will surely surprise you. We will use as ingredients parts of vegetables and fruits that are normally discarded to get a healthy and nutrient-packed green gazpacho.
Is the avocado bone edible?
In addition to being edible, the avocado bone provides 70% more fiber than avocado pulp, contains a lot of collagen that promotes healthy nails, hair and bones. Its high fiber content aids digestion.
So there is no reason to throw it away.
Eating it directly is unpleasant because it’s very bitter, but if we mix it with another ingredient to compensate the bitterness, the mixture can be delicious. This recipe is been created by the our friend and cook Joaquín Adarve who is a culinary alchemist whom we appreciate.
Ingredients:
- Cold water 600 ml
- Spinach 50 gr
- Parsley stalks 15 gr
- Leek green remains 25 gr
- Kale 50 gr
- ½ avocado (with peel and seed) 75 grams
- Sea salt 10 gr
- 8 black peppercorns
- 3 dates (pitted) 30 g
- 1 lemon wedge (with peel) 20 g
- Apple cider vinegar 3 tablespoons (20 g)
- Virgin olive oil 4 tablespoonfuls (30 gr)
- Tabasco 6 drops
- Mustard seeds
Alternative ingredients:
If you don’t have any of the ingredients, see the suggestions below:
- Cabbage or spinach can be substituted for any other vegetable such as lettuce leaves, chard, kale, etc. Do not hesitate to use whatever you have at home.
- In the same way, the green part of the leek can be replaced by the green part of fresh spring onions or the parsley stalks by celery stalks.
- I like to add a handful of 25 g of cashews to make it super creamy.
Preparation of the green gazpacho:
Preparation time: 5 minutes
- Put the water in the Emulsionizer container.
- Place the filter inside the container with the 0.5 µ disc and add the ingredients into the filter.
- Make sure the ingredients are submerged in the water and if not, push them with a spoon until they are submerged.
- Place the hand blender inside the filter and blend for 1 minute until it is well crushed.
- Remove the filter above the gazpacho and continue beating the pulp to easily filter it.
- Finish the process straining the pulp by pressing with the mortar.
- Let stand for a few minutes, and mix before serving.
- Store in the fridge.
The leftover pulp can be eaten as a guacamole or as a veggie pate.
If you love soups, you may be interested in learning how to make a delicious hot tomato soup in 5 minutes.
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