Gazpacho Vinaigrette for Avocado

Preparation info
  • Serves


    • Difficulty


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By Joyce Goldstein

Published 1998

  • About

When tomatoes are in season we look for every excuse to use them. We make pasta sauces and add them to tagines and ragouts, soups, and a variety of salads. This recipe came about because we had a little gazpacho left that was so tasty we wanted to use it in some way. As we had often served avocado with a tomato basil vinaigrette, a gazpacho vinaigrette seemed logical. While this vinaigrette is excellent with just avocado, it is especially nice with shellfish. Of course, lobster would be gre