|2 over ripe avocados, peeled, roughly chopped
2 Lebanese cucumbers, roughly chopped
3 spring onions, sliced
1-2 long green chillies, sliced
1 garlic clove, sliced
200g soft herbs (dill, parsley, coriander, mint etc.)
1 tlb apple cider vinegar
Olive oil, to taste
Murray River salt flakes, to taste
2 pinches mountain pepper leaf
|Half stale sourdough bread, cut into 1cm dice
60ml Extra Virgin olive oil
|1 burrata, in whey
2 tlb, natural flaked almonds, toasted
|1. Place avocados, cucumbers, spring onions, chilli, garlic and soft herbs into a bowl of a food processor and pulse until finely chopped.
|2. Strain burrata, capturing the whey into a small jug. Reserve cheese. Add whey to avocado mix and pulse to form a smooth puree. Adjust consistency with water if too thick.
|3. Season to taste with cider vinegar, salt, olive oil and Mountain pepper leaf.
|1. In a non-stick frying pan heat olive oil on Induction setting 7. Add diced sourdough bread in batches and fry until crispy and golden brown.
|Ladle soup into bowl. In a separate bowl, tear burrata curds and spoon on top of gazpacho
|Garnish with croutons, olive oil and almonds
|This recipe is perfect for using up leftover stale bread and old herbs – substitute accordingly
Gazpacho will keep in the refrigerator for 24 hours
Burrata is an Italian buffalo milk mozzarella with a fresh cream centre. It can be purchased from gourmet food stores and delis.