essential starters: gazpacho & avocado salad

Name: Essential Starters: Gazpacho & Avocado Salad
Prep time: 15 min
Yield: 1
Cuisine: Italian
Ingredients: ## PLAN/PURCHASE; ## THE GAZPACHO; 4 medium fresh tomatoes, about 1.5 pounds; 1 clove(s) 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 tablespoon(s) cucumber, seeded and small dice; 2 tablespoon(s) green bell pepper, seeded and small dice; 2 tablespoon(s) zucchini, peeled, and small dice; 2 tablespoon(s) fresh cilantro or parsley, chopped; 1 teaspoon(s) olive oil, extra virgin

17 Pinches 25 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 19, 2016

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.

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 1 serving(s)

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 tablespoons cucumber, seeded and small dice
2 tablespoons green bell pepper, seeded and small dice
2 tablespoons zucchini, peeled, and small dice
2 tablespoons fresh cilantro or parsley, chopped
1 teaspoon olive oil, extra virgin

How To Make essential starters: gazpacho & avocado salad

Step 1

PREP/PREPARE

Step 2

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

THE GAZPACHO
Step 4

Gather Your Ingredients.
Step 5

Peel, and remove the seeds from the tomatoes.
Step 6

Add to a blender, along with a dash of salt, and pepper.
Step 7

Pulse until the tomatoes are pureed.
Step 8

Add the tomatoes to a small bowl.
Step 9

Grate the frozen garlic into the tomato base, using a micro plane.
Step 10

Chef’s Tip: Freezing the garlic is a great way to get finely grated garlic.
Step 11

Use the micro plane to grate the onion into the tomato base.
Step 12

Salt and pepper to taste, and then reserve.
Step 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.
Step 14

THE SALAD
Step 15

Gather your ingredients.
Step 16

Cut the avocado in half, remove the seed and thinly slice.
Step 17

Add the avocado slices to the inside of a ring mold.
Step 18

Chef’s Tip: Wipe the inside of the ring mold with a bit of oil, to keep the avocado slices from sticking.
Step 19

Add the ring mold to a shallow serving bowl.
Step 20

Add all the veggies to a small bowl, add the olive oil, and toss.
Step 21

Add the veggies to the inside of the ring mold.
Step 22

Carefully remove the ring mold.
Step 23

Spoon the reserved gazpacho around the veggies.
Step 24

PLATE/PRESENT
Step 25

Sprinkle on a bit more cilantro, or parsley, and serve as a great starter. Enjoy.
Step 26

Keep the faith, and keep cooking.
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