This silky and refreshing chilled gazpacho soup is adapted from a recipe in the Paladares cookbook which chronicles the burgeoning restaurant scene in Cuba. This dish originated at the Elite paladar in Havana where the head chef Javier Gomez takes inspiration from the food of Spain. The winning combination of creamy avocado and tart apple makes for an elegant and no-fuss starter, perfect to serve on a warm day. —Yasmin Khan
tart apples such as Granny Smiths, peeled, cored, and cut
red bell pepper, cored, deseeded, and cut into quarters
cloves garlic, minced
baby shallots, peeled and cut in half
apple cider vinegar
extra-virgin olive oil, plus more for garnish
Small handful red grapes, halved, for garnish
Place the avocado, apple, bell pepper, cucumber, garlic, shallots, cumin and water in a blender or food processor and blend until smooth.
Scrape the mixture out into a bowl and then stir through apple cider vinegar, extra virgin olive oil, lemon juice and salt and pepper. Transfer to a Tupperware and refrigerate for 2 hours for the gazpacho to chill and for the flavours to come together.
When you are ready to serve, remove from the fridge, taste and adjust the seasoning. You may need a little more salt or lemon, so add it to your preference. Pour into small bowls or clear glasses and garnish with a few slices of halved grapes, a drizzle of extra virgin olive oil and an extra grind of black pepper. Serve immediately.