The days never seem to pass in this time of quarantine and then all that remains is to try to keep your mood high with dishes that give satisfaction, in the preparation but above all in the tasting. Today we offer you a appetizer unusual but very inviting, an avocado and fried chickpea gazpacho, perfect for those who love this fruit with a wonderful consistency and for those who follow a diet Vegetarian.
Avocado, a magical fruit
Healthy minerals, vitamins, fiber and fats: this small fruit originally from Central America is truly a reserve of many beneficial properties for our body. Among its main features, that of reduce the risk of developing cardiovascular disease and the ability to give a sense of satiety that helps everyone who has to pay attention to the extra pounds. And in this period we are many!
How to serve this aperitif
You can prepare a large bowl and pour yours Gazpacho and next to put a smaller boule with fried chickpeas: in this way everyone will take the quantity they want both gazpacho and chickpeas. Or you can choose special glasses and pour in each a little gazpacho garnished with a teaspoon of fried chickpeas: a nicer way to offer your aperitif to each guest.
How to make avocado gazpacho
Ingredients: 4 avocado, 1 green pepper, 1 celery stick, 1 cucumber, 1 pinch of tabasco, 1 spoonful of vinegar, 1 lemon, salt, pepper, 6 pickled onions, 1 clove of garlic, 3 dl of tomato juice, 200 g chickpeas soaked the night before, oil for frying.
Method: clean and peel the celery and then cut it into small pieces. Do the same with cucumber and pepper, garlic and spring onions. Cut each avocado in half, remove the core and cut them into small pieces. Sprinkle them with a little lemon juice so that they do not blacken and then add everything to the other vegetables. Chop everything with a mixer, add the tomato juice, vinegar, salt and a few drops of Tabasco. Cover with cling film and leave to rest in the refrigerator for 30 minutes before serving. In the meantime, prepare the chickpeas: rinse them from soaking, put them in a pot with water and cook them for an hour. Drain them from their cooking water. Pour the frying oil into a pan and heat it slowly. As soon as it is hot pour the chickpeas and fry them for about 5 minutes. When they are golden, drain them with a slotted spoon, place them on a sheet of absorbent paper and then salt them. Serve them freshly fried with avocado gazpacho. To give the chickpeas an accentuated and spicy flavor, you can season them with a little paprika in powder.
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