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Gazpacho And Avocado Salad

sherisachs's picture
For the gazpacho:
  Heirloom tomato 1 Cup (16 tbs), chop
  Red bell pepper 1 Cup (16 tbs), chop
  Cucumber 1⁄2 Cup (8 tbs), chop
  Red onion 1⁄2 Cup (8 tbs), chop
  Garlic 1 Tablespoon, chop
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Kosher salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
For the salad:
  Avocado 1⁄2 Cup (8 tbs)
  Corn 1⁄2 Cup (8 tbs)
  Heirloom tomato 1⁄2 Cup (8 tbs), chop
  Salt 1 Pinch
  Pepper 1 Pinch

1. In a bowl, add the tomatoes, red bell pepper, cucumber, red onions and garlic.
2. Add the extra virgin olive oil, balsamic vinegar, kosher salt, black pepper and ground cumin and toss together.
3. Put this mix into the refrigerator to marinade for 30 minutes.
4. Remove from the refrigerator and add the ingredients into the blender and blend well.
5. Using a smoking equipment, smoke the blended mix while blending on low.
6. Pour the mix into a bowl and refrigerate for 30 minutes.
7. For the salad: In a bowl, add the avocado, corn, heirloom tomato, salt and pepper and toss well.

8. Add 2 tablespoons of the salad in a bowl.
9. Add the chilled gazpacho around the salad.
10. Garnish with mint leaves.

11. Serve as an appetizer.

Recipe Summary

Difficulty Level: 
Preparation Time: 
120 Minutes

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