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1
Prepare the gazpacho: peel 2 cucumbers and remove all the seeds.
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2
Cut off about a third of one of them and set it aside.
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3
Chop the rest into small pieces.
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4
Halve 1 avocado, remove the stone and scoop out the flesh with a small spoon.
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5
Peel and mince 1 garlic clove and 5 cm of ginger.
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6
Chop the leaves of a small bunch of mint and set aside 2 tablespoonfuls.
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7
Blend all these ingredients with 2 plain yoghurts, 200 ml of semi-skimmed milk, 5 tablespoons of sherry vinegar, 2 to 3 tablespoons of tamarind puree, 1 pinch of Piment d'Espelette (2 pinches required in total for recipe), 400 ml of cold water and 3 tablespoons of olive oil for 1 to 2 minutes.
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8
Add salt, freshly ground black pepper and keep cold.
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9
Prepare the crisp garnish.
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10
Peel 1 Granny Smith apple.
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11
Cut it in half, remove the core and chop the flesh into very small dice (brunoise), approximately 5 mm.
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12
Cut the reserved piece of cucumber in the same way.
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13
Put in a large bowl with the reserved chopped mint leaves.
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14
Add salt and freshly ground black pepper.
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15
Pour the soup into a tureen or soup plates.
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16
Scatter the crisp garnish over.
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17
Then sprinkle 1 pinch of Piment d'Espelette on top.
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18
Serve nice and cold.
