Essential Starters: Gazpacho & Avocado Salad

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

Okay, I know that Gazpacho is more of a Summer recipe, but being that I cater, I like to stay one step ahead of the seasons. Plus, I might serve this during the holidays… just to be different. This recipe is easier to put together than it looks, and the flavors of the tomato gazpacho base and the veggies blend together to get your guests ready for the remainder of the meal. So, you ready… Let’s get into the kitchen.

serves 1
prep time 15 Min
method No-Cook or Other

Ingredients

  • PLAN/PURCHASE
  • THE GAZPACHO
  • 4 medium
    fresh tomatoes, about 1.5 pounds
  • 1 clove
    garlic, peeled, and frozen
  • 1/4 small
    yellow onion
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • THE SALAD
  • 1/2 medium
    ripe avocado
  • 2 Tbsp
    cucumber, seeded and small dice
  • 2 Tbsp
    green bell pepper, seeded and small dice
  • 2 Tbsp
    zucchini, peeled, and small dice
  • 2 Tbsp
    fresh cilantro or parsley, chopped
  • 1 tsp
    olive oil, extra virgin
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How To Make

  • 1
    PREP/PREPARE
  • 2
    Chef’s Note: The salad amounts will give you one serve, with gazpacho left over for another day.
  • 3
    THE GAZPACHO
  • 4
    Gather Your Ingredients.
  • 5
    Peel, and remove the seeds from the tomatoes.
  • 6
    Add to a blender, along with a dash of salt, and pepper.
  • 7
    Pulse until the tomatoes are pureed.
  • 8
    Add the tomatoes to a small bowl.
  • 9
    Grate the frozen garlic into the tomato base, using a micro plane.
  • 10
    Chef’s Tip: Freezing the garlic is a great way to get finely grated garlic.
  • 11
    Use the micro plane to grate the onion into the tomato base.
  • 12
    Salt and pepper to taste, and then reserve.
  • 13
    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.
  • 14
    THE SALAD
  • 15
    Gather your ingredients.
  • 16
    Cut the avocado in half, remove the seed and thinly slice.
  • 17
    Add the avocado slices to the inside of a ring mold.
  • 18
    Chef’s Tip: Wipe the inside of the ring mold with a bit of oil, to keep the avocado slices from sticking.
  • 19
    Add the ring mold to a shallow serving bowl.
  • 20
    Add all the veggies to a small bowl, add the olive oil, and toss.
  • 21
    Add the veggies to the inside of the ring mold.
  • 22
    Carefully remove the ring mold.
  • 23
    Spoon the reserved gazpacho around the veggies.
  • 24
    PLATE/PRESENT
  • 25
    Sprinkle on a bit more cilantro, or parsley, and serve as a great starter. Enjoy.
  • 26
    Keep the faith, and keep cooking.

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