| For the Gazpacho
500g ripe tomato
2 x red pepper
½ onion
1 clove garlic
1 chilli (deseeded)
2tsp brown sugar
1 tbls coriander (chopped)
1 tbls basil chopped
½ cucumber
1 tin tomato cocktail
1 stick celery
Method:
1) Place all ingredients in a blender and process a little so that the mixture remains chunky.
For calamari and avo
600g cleaned baby calamari
50g butter
1 lemon, cut into wedges
1 avo, cut into cubes
200g fresh rocket
Method:
1) Place gazpacho into bowls and arrange avo in the centre.
2) In a hot pan, sear the calamari and cook further for 4 minutes.
3) Squeeze the lemon over and add the butter.
4) Pack calamari on top of avo and top with rocket.
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