Crayfish and avocado salad with chilled Gazpacho

So, fancy towers of food in the middle of a plate is not really my thing, but James Martin made a fantastic looking Chilled melon soup with langoustines and mint on BBC’s Saturday Kitchen this week. I must say I was inspired. Today it was 36 degrees, and I am really, really hot. A cold soup could really hit the spot.


Now on the way to the local supermarket, I had ‘cold soup with sea food’ in mind, but not remembering what James had made on Saturday I bought the following:

• 1 packet of pre-made Gazpacho soup
  
• 1 ripe avocado
  
• 1 packet of cooked and peeled crayfish tails
  
• 1 long red pepper
  

Supplementing this with some olive oil, sour cream, salt and pepper, fresh basil, chives, a chili, a lime, and the stainless steel ring I bought on the market, I came up with one of the best starters that have been served from my kitchen.

I grilled the pepper until it was soft, and slightly blackened on the skin side and cut out two circles of its red flesh. Mixing half an avocado with some fresh basil, seasoning, chives, olive oil, chives, some lime juice, and a piece of chili produced a zesty guacamole type sauce/mush.


Layers of guacamole, grilled pepper and crayfish were placed in the ring to make a round tower and refrigerated. Pouring the chilled Gazpacho around the tower, removing the ring, and placing a good dollop of sour cream on the top finished the dish