Cold Cucumber-Avocado Gazpacho with Sardine-Toast Strips

Cold Cucumber-Avocado Gazpacho with Sardine-Toast Strips
AI

Ingredients

  • cucumber (2 medium, about 200 g total)
  • avocado (1 large, about 150 g flesh)
  • Greek yogurt (150 g)
  • garlic (1 small clove)
  • lime juice (15 ml)
  • olive oil (15 ml)
  • canned sardines in olive oil (1 can, ~110 g drained)
  • bread (2 slices, whole grain preferred)

Steps

  1. Prep: Peel and roughly chop cucumbers; scoop out avocado flesh; peel garlic.
  2. Blend: In a blender, combine cucumber, avocado, Greek yogurt, garlic, lime juice, olive oil, and a pinch of salt and pepper. Blend until smooth and creamy. If you prefer it lighter, add a splash of cold water to reach your preferred consistency. Chill for at least 5 minutes.
  3. Toast: Toast bread slices until golden and crisp. Cut into slim strips for dipping or use as a small open-face base.
  4. Sardines: Drain sardines. Mash gently with a fork; add a few drops of olive oil and a light crack of black pepper. Optional: lime zest.
  5. Serve: Ladle the cold gazpacho into two small cups or glasses. Arrange sardine-toast strips on a plate for dipping, or place a sardine-topped toast on the side.
  6. Hostel Hack: If water availability is tight, reserve a few spoonfuls of the gazpacho's cucumber liquid to adjust thickness at the table instead of washing more containers.
  7. Storage: Refrigerate leftovers in a sealed container for up to 1 day.