A creamy, fresh take on the classic salmorejo, made with avocado and hard-boiled egg and best served ice cold.
2 ripe avocados
2 hard-boiled eggs
1 Italian pepper
1/2 cucumber
1 garlic clove, germ removed
25 ml vinegar
50 ml extra virgin olive oil
Salt to taste
4 people
1. Wash and chop the vegetables.
2. Put all the ingredients in the blender jar.
3. Blend until creamy.
4. Adjust the salt.
5. Chill before serving.
Lunch
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