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Gazpacho with avocado and serrano Serves 4-6 Salad 1 box cherry tomatoes, halved 1 small cucumber, peeled, seeded, sliced into half moons 1 small green bell pepper, cored, julienne 1 small yellow bell pepper, cored, julienne ½ small red onion, julienne Vinaigrette 1/2 cup Spanish Sherry vinegar 1/4 cup chicken stock 4-6 garlic cloves 1 serrano chile pepper, seeded, deveined 1/8 tsp. Dijon Spanish extra virgin olive oil Kosher salt Freshly ground black pepper Garnish Hard boiled eggs, wedges 1 avocado in balls soaked in vinaigrette Bread cut lenghtwise, seasoned, toasted Season bread with garlic-olive oil and salt and pepper and bake until crunchy on the outside but still soft on the inside. Make vinaigrette in blender and process to combine flavors. Season and taste. Combine all vegetables in bowl and toss with the vinaigrette to coat well. Refrigerate for at least 30 minutes to one hour to allow flavors to blend. Garnish, add freshly ground black pepper on top and serve. |
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