Our Recipes

Avocado Salad Soup

Details:
Slice the eggplant into 1cm wide rounds, salt them, leave for 15 minutes, then pat dry. Fry the slices until golden and drain on absorbent paper, then quarter. Pass the tomatoes and garlic through a food mill or puree in a food processor, then strain through a fine sieve. Add sherry vinegar and basil. Season with salt and pepper. Roast or grill the capsicum and then peel and slice into strips. Peel the avocados, cut in half and then slice. Arrange in soup bowls with the eggplant slices, capsicum strips and asparagus. Pour over the tomato puree. Drizzle with the olive oil and finish with freshly ground pepper.


Avocado Salad Soup
Ingredient Quantity Description Stallholders
Eggplant1 small
Ripe tomatoes1 kilogramchopped
Sherry vinegar1 tablespoon
Fresh basil leaves2 tablespoonssliced
Pepper
Salt
Red capsicum3
Avocados3
Asparagus tips6blanched & sliced lengthways
Extra virgin olive oil100 millilitres
Garlicpeeled & chopped

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