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Avocado gazpacho and red shrimp tartare.
For 2 people
Preparation 30 minutes.
When: lunch or dinner.
Season: spring / summer
Reduction of arterial micro-inflammation | Source of polyunsaturated fats with cardioprotective action | Draining effect
Ingredients for gazpacho
2 small ripe avocados.
1 green pepper.
1 medium sized cucumber.
500 ml of organic apple juice.
2 tablespoons of extra virgin olive oil.
1 tablespoon sherry vinegar.
Ingredients for the tartare.
8 red shrimp.
1 spring onion.
5 g chives.
5 ml of extra virgin olive oil.
Sea salt according to your taste.
Pink pepper according to your taste.
Zest of a lime.
Alternative ingredients .
The avocado can be replaced by a zucchini.
For vegetarian or vegan diets, the shrimp can be replaced with tofu or tempeh.
Preparation of gazpacho.
1 Wash all the vegetables while the shrimp are marinating in the refrigerator.
2 Peel and cut the avocado into small squares.
3 Peel, clean and cut the green pepper into small squares.
4 Peel the cucumber and cut it into pieces.
5 Add the avocado, green pepper, cucumber, spinach leaves, lime juice and remaining liquid ingredients to the mixing cup.
6 Blend until smooth and creamy, with no lumps.
7 Add a little olive oil to give texture.
8 Balance the flavors with a few drops of vinegar, salt and pepper according to your tastes.
9 Let stand in a covered bowl and refrigerate for at least an hour before serving.
Preparation of shrimp tartare.
1 Shell and clean the prawns, taking care to remove the digestive tract. Cut them into small pieces and place them in a bowl.
2 Cut the spring onion into small pieces and add to the prawns.
3 Grate the lime peel, chop the chives into small pieces and grind the pink peppercorns.
Add everything to the prawns.
4 Mix and season with salt and olive oil.
5 Leave to rest in the refrigerator for at least 10 minutes.

1 Serve the gazpacho in a bowl or deep plate.
2 Add the quenelle tartare using two spoons to create the oval shape.
3 As a garnish, you can add a diced avocado or young green shoots, according to your taste (basil, parsley, coriander) and add a drizzle of olive oil.
The Power of Healthy Food (RBA Editions, 256 pages, &euro;28).
<a href="https://shaboutique.com/en/product/the-power-of-healty-food/" target="_blank" rel="noopener">https://shaboutique.com/en/product/the-power-of-healty-food/</a>

How to prepare the healthiest summer gazpacho

How to prepare the healthiest summer gazpacho

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