Ingredients
Preparation
1. In a blender, puree the beets. Add the onion and mix. Pour in the sherry vinegar. Season with salt and pepper. Mix and refrigerate.
2. In a blender, puree the avocado flesh until smooth.
3. Add the lemon juice and zest. Season with salt and pepper. Mix for 45 seconds.
4. Pour the mixture into a bowl. Add the chopped mint and bell pepper. Mix.
5. Pour the avocado mixture into small silicone molds.
6. Place the molds in the freezer for 3 hours.
7. Remove from the freezer, place the beet gazpacho in a shallow bowl and top with the frozen avocado. Serve very cold.
Beet gazpacho with frozen avocado
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This beet gazpacho with frozen avocado perfectly combines the sweetness of beets and the freshness of avocado. Presented with pieces of avocado, it offers a beautiful palette of colors and flavors for a unique dish. Perfect as a starter, this recipe is both light, nutritious, and delicious, especially in summer.
