Avocado and zucchini salmorejo, your new favorite summer recipe
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Total: 20 min Diners: 4
I allow myself the license to call this creamy avocado salmorejo knowing that, in its origin, salmorejo the last thing included in the recipe was the tomato thanks to its importation from America, something that would not happen until the late nineteenth century or almost the beginning of the twentieth century. So, grasping at straws, why not replace the tomato with creamy avocados and the touch of zucchini that helps us to have a more intense green in our summer soup? On top, as a topping, you can add whatever you like: a little pico de gallo, some crunchy bread, a little fried corn tortilla, some popcorn or even some smoked cod, crumbled crab or chopped chorizo, whatever you like!
Ingredients
Ripe avocado, 2 u Zucchini, 1 u Garlic clove, 1/2 Garlic clove, 1/2 Bread, 80g Extra virgin olive oil, 50 ml Lemon, 1/2 Salt, c/s Black pepper, c/s
Step 1
The first thing we will have to do for our avocado salmorejo will be to cook the zucchini. The easiest thing to do, if we have a microwave, is to cut it into small pieces with skin included, put the cut zucchini in a bowl, add a finger of water and a little salt, cover with a film and cook at maximum power for two minutes. Once this time has elapsed we will only have to uncover and let it cool. If you do not have a microwave, you can cook it in the same way in a pot, with a few drops of water and salt, covered over medium heat, stirring occasionally so that it does not stick to the bottom.
Step 2
With the zucchini ready, just peel the avocado and remove the central pit and put the ripe avocado flesh (without brown pieces) in the blender, a key element of any cream, hot or cold.
Step 3
Put the zucchini, bread and garlic in the blender and blend everything very well. The secret is to “abandon” the blender, let it blend as long as possible.
Step 4
Little by little add the oil, in fine threads, to emulsify and form the avocado salmorejo and, finally, add a little lemon juice and season with salt and black pepper. Let it cool well in the refrigerator at least 6 hours before consuming.
Tricks and suggestions
We could substitute the zucchini for a raw cucumber, without cooking it. We could add to our cold cream also herbs like coriander or parsley to make it more aromatic and, if we have them, also some green avocado. Salmorejo is traditionally eaten on a flat plate and with a fork in many Andalusian villages so here we are looking for a dense cream that resembles that. If you want a lighter cream you will only have to add a little water, or dispense with the bread although it would no longer be an avocado salmorejo, we would call it cold avocado cream.
