Essential Starters: Gazpacho & Avocado Salad

25
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1
Prep:
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

How to Make Essential Starters: Gazpacho & Avocado Salad

Step-by-Step

  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.

Printable Recipe Card

About Essential Starters: Gazpacho & Avocado Salad

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian




Show 14 Comments & Reviews

Snack And Sip On These Refreshing Pool Party Recipes

Snack and Sip on These Refreshing Pool Party Recipes

Kitchen Crew

Each day this summer seems to be getting hotter and hotter. I love the warmer weather, but it's just a little too hot in my book. I'll probably be longing...

No-bake Appetizers For Summer Entertaining Recipe

No-Bake Appetizers for Summer Entertaining

Kitchen Crew

One of the things I love about summer is how the days are longer. The extra light allows me to enjoy the day a bit longer. On a warm evening,...

26 Delicious Ways To Prepare Asparagus Recipe

26 Delicious Ways to Prepare Asparagus

Kitchen Crew @JustaPinch

Asparagus is a crazy healthy food that you should be eating, so here are 26 yummy asparagus recipes you should try ASAP!