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✦ FeaturedVerrines guacamole tomate
Le Chaudron recipe

Verrines guacamole tomate

Layered guacamole and tomato cups

⏱ 20 minServes 6Easy180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 4very ripe avocados
  • 500 g (18 oz)ripe oxheart tomatoes
  • 2limes
  • 1red onion
  • 4 clovesgarlic
  • 1large bunch of fresh cilantro
  • 1fresh jalapeñooptional
  • 5 tbspextra-virgin olive oil
  • 1 tspground cumin
  • 200 g (7 oz)cream cheesecream cheese
  • 100 ml (½ cup)thick crème fraîche
  • 100 g (3½ oz)tortilla chips
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 4 very ripe avocados
  • 500 g (18 oz) ripe oxheart tomatoes
  • 2 limes
  • 1 red onion
  • 4 cloves garlic
  • 1 large bunch of fresh cilantro
  • 1 fresh jalapeño optional
  • 5 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 200 g (7 oz) cream cheese cream cheese
  • 100 ml (½ cup) thick crème fraîche
  • 100 g (3½ oz) tortilla chips
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

8 clear serving glasses1 large bowl (for the guacamole)1 large bowl (for the tomato tartare)1 fork1 sharp knife1 spoon1 piping bag (optional)Ground cuminBlack peppercorns

03 — Method

  1. Make the TOMATO TARTARE first: peel the 500 g (1 lb 2 oz) tomatoes by scoring a cross, blanching 30 seconds in boiling water, then plunging into ice water.
  2. Slip off the skins, halve the tomatoes and scoop out the seeds. Cut the flesh into very small 5 mm (¼ in) dice with a sharp knife.
  3. Make the GUACAMOLE: peel and pit the 4 avocados. Scoop the flesh into the large bowl and roughly mash with a fork, leaving some chunks.
  4. IMMEDIATELY mix in the juice of the 2 limes so the avocado doesn't brown.
  5. Remove the green germ from the 4 garlic cloves and chop them VERY FINELY with a paring knife. Peel the red onion and cut it into tiny 3 mm (⅛ in) dice. Soak the onion in a bowl of cold water with a splash of vinegar for 5 minutes to tame its bite.
  6. Chop the fresh jalapeño VERY finely, removing the seeds for less heat (optional). Finely chop the large bunch of cilantro, thin stems included (they have lots of flavor).
  7. Mix the mashed avocado with the garlic, half the soaked onion, the jalapeño, half the cilantro, 3 tbsp olive oil, ground cumin, salt and pepper. Stir gently with a fork to keep some texture.
  8. Make the cheese mousse: whip the fresh cheese (St Môret or cream cheese) with the crème fraîche until light. Layer the 8 glasses: guacamole on the bottom, cheese mousse in the middle, tomato tartare on top. Garnish with chopped cilantro and tortilla chips.

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