Cart 0
Avocado Gazpacho 
by Chef Jesse Smith  |  Serves 6 

6 avocados
4 English cucumbers 
½ C lemon juice 
½ C lime juice 
1C Spanish Arbequina EVOO (G41) 
1C pear balsamic (Olea Farm) 
2T fresh garlic 
6 medium heirloom tomatoes

Blend tomato & cucumber – strain, reserve water – set aside ½ pulp. Blend avocados and all remaining ingredients, except EVOO, until smooth velvety consistency. Keep blending, adding EVOO slowly. Season with S& P to taste. 

Cucumber Pico de Gallo  (topping) 
½ English cucumber – peeled small diced
1 C heirloom tomatoes – rough chopped 
2Tcilantro – chopped 
1Tgarlic – chopped 
 ½ Csmall red onion – diced 
1lime – juiced 
½ lemon - juiced

Gently mix together, salt & pepper to taste. Chill before use. All veggies can be found at Talley Farms Fresh Harvest and Nature’s Touch Harvest & Nursery
Powered by AZEXO Shopify page builder