Gazpacho of avocado and red shrimp tartar
Learn how to prepare, step by step and in a simple way, this delicious, healthy and very refreshing dish, ideal for the beginning of spring.
10 red prawns
½ red onion
30 g chives
10 gr. shiro miso
6 mature avocados
Extra virgin olive oil (organic)
1 piece of garlic
3 gr. cilantro
3 gr. Pink pepper
Clean the prawns, cut them up and put them aside in a bowl.
Cut half a red onion into brunoise (small, very fine slices), crush the pink pepper and add to the prawns.
Add a little olive oil and salt. Keep cold.
Peel and cut the avocados.
Crush the avocado in the Thermomix with the lemon juice, salt, garlic and shiro miso for 5 minutes at full speed.
Set the Thermomix on speed 3, add the vinegar and olive oil as desired until a creamy texture is obtained.
Adjust the flavour by adding a hint of salt. Keep cold.
Decorate with cilantro and fennel flower leaves.
Mix the gazpacho again to obtain the desired texture. Place in a deep plate, make a quenelle with the prawn tartar and place in the centre of the plate. Decorate with a few cilantro leaves.