Recipe by Lindsay Hunt
I studied abroad in Fez, Morocco during the summer after my freshman year in college. The thermometer frequently read above 100 degrees F and I looked for respite in air-conditioned cafes and restaurants.
To enter the old city, of Fez, Morocco, you enter through a Bab, which means door, or gate. Bab Boujeloud, the blue gate, is the most majestic of all. It’s scrawled with indecipherable calligraphy, beckoning you into the spiders-web of the medina.
Next to Bab Boujeloud stands a rickety structure. Four floors above ground there is a small terrace, large enough for eight or 10 seats. There I learned to love avocado and banana milkshakes.
I wanted a light drink to greet the evening with and chose an avocado milkshake. It was sweet, frothy and pale green. It defied American smoothie standards with its simplicity of ingredients. It was thick and warm, not icy and cold.
Marcus’ version is pudding-like, and though you might expect something savory, because of the avocado and salt, the flavors are nuanced and sophisticated. It’s as much about texture as taste. It was truly delicious, and I will make it again to remember hot, summer nights in Morocco. Here is Marcus’ Avocado-Banana Smoothie Recipe from New American Table.
A few other smoothie recipes you might like:
1 avocado, halved, pitted, and peeled
1/2 cup fresh orange juice, from 1 medium orange
1/4 cup plain yogurt
2 tsp sugar
1 tbsp freshly grated ginger
Juice of 1 lime
1/2 tsp salt
Combine the avocado, orange juice, bananas, yogurt and sugar in a blender and puree until smooth. Add the ginger and blend until well combined, then mix in the lime juice and salt. Divide the puree among four glasses and serve immediately.