The Chōsen experiences in luscious Guatemala and tropical Bali feature menus that include cooling smoothies and soups to balance the warm climates in both countries. The healthy fats in the avocado balance out the naturally sweet tomatoes in this refreshing gazpacho and the optional crispy bacon adds a satisfying crunch to every bite. This recipe makes four to six servings, perfect for a light lunch or starter with family and friends.
500g ripe tomatoes
2 large red capsicum
4 long red chilies
6 garlic cloves
100ml olive oil
1 large cucumber
1 cup coriander
1 cup basil
6 small onions
30ml balsamic vinegar
6 strips of bacon
If you are including bacon as a garnish, grill the six strips under a hot grill and remove them from the oven once fully crisp.
While the bacon is cooking heat up the olive oil in a small saucepan. Once warm add the garlic cloves and cook until golden. Remove the garlic from the heat and set aside to cool.
Put all of the ingredients into a food processor or blender and blend until smooth.
Season to taste with salt and pepper and add filtered water if necessary for consistency.
Cut the avocado into small cubes and chop the bacon into small pieces.
Serve the soup in individual bowls garnished with the avocado and bacon.