4 spring onions, trimmed
2 cloves garlic
1 red pepper, deseeded
4-6 basil leaves
2 tbsp olive oil
1 tbsp red wine vinegar
1 avocado, peeled, de-stoned and chopped
1 tbsp olive oil to serve
- Place the chopped tomatoes, cucumber, spring onion, garlic and pepper into a food processor or blender and blend until finely diced.
- Add the basil leaves, olive oil and vinegar and blend until smooth. Season and taste. Leave in the fridge for at least 20 minutes to chill.
- Serve in four shallow bowls, garnished with chopped avocado and a further drizzle of olive oil.
- Can be served with Burgen Soya & Linseed bread.