A Mexican recipe from Amandola, Le Marche, Italy....
My son sent me an email late last night wanting my recipe for Guacamole...if I was still awake. Silly question, I wasn't, of course! However, I found my recipe which I haven't made for ages but which I certainly will soon (if I can find an avocado in Amandola) as it is delicious! Here it is:
Gucamole (Mexican Avocado Dip)
1 large ripe avocado, mashed
1 small onion, finely chopped
1 medium tomato, peeled & finely chopped
1 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
Few drops Tabasco or any bottled hot pepper sauce Pinch pepper
Put all in a blender. If you haven't got one (but it's much better if you have), stir together the avocado, onion & tomato. Then fold through the rest. Cover and chill until served. If you don't cover it, the dip will go brown.
If thinned with a little milk, makes a good salad dressing.
I've made this recipe so often in the past that the page has fallen out of the book (promotion by Sunbeam and Linda Venturoni in 1983. Regency Publications).