essential starters: gazpacho & avocado salad

How To Make essential starters: gazpacho & avocado salad

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  1

  PREP/PREPARE
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  2

  Chef’s Note: The salad amounts will give you one serve, with gazpacho left over for another day.
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  3

  THE GAZPACHO
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  Gather Your Ingredients.
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  Peel, and remove the seeds from the tomatoes.
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  Add to a blender, along with a dash of salt, and pepper.
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  Pulse until the tomatoes are pureed.
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  Add the tomatoes to a small bowl.
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  Grate the frozen garlic into the tomato base, using a micro plane.
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  Chef’s Tip: Freezing the garlic is a great way to get finely grated garlic.
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  Use the micro plane to grate the onion into the tomato base.
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  Salt and pepper to taste, and then reserve.
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  Chef’s Note: If you can allow the tomato base to rest for an hour or so, it will help to blend the garlic and onion flavors into the tomatoes.
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  14

  THE SALAD
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  Gather your ingredients.
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  Cut the avocado in half, remove the seed and thinly slice.
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  Add the avocado slices to the inside of a ring mold.
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  Chef’s Tip: Wipe the inside of the ring mold with a bit of oil, to keep the avocado slices from sticking.
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  Add the ring mold to a shallow serving bowl.
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  Add all the veggies to a small bowl, add the olive oil, and toss.
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  Add the veggies to the inside of the ring mold.
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  Carefully remove the ring mold.
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  Spoon the reserved gazpacho around the veggies.
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  PLATE/PRESENT
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  Sprinkle on a bit more cilantro, or parsley, and serve as a great starter. Enjoy.
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  Keep the faith, and keep cooking.
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