Name: Gazpacho Vinaigrette for Avocado
Yield: Serves 4
Ingredients: 3 small Japanese cucumbers or 1 English cucumber, cut into chunks (see Note); 3 tablespoons finely diced red onion; ½ cup finely diced red and green bell peppers; 5 tablespoons red wine vinegar or combination sherry and red wine vinegars; ½ cup fruity olive oil; 2 cups tom mixed salad greens; 20 medium shrimp, shelled and deveined (optional); 1 small white onion, cut into chunks; 5 ripe garden tomatoes, red and yellow if possible, peeled, seeded, and cut into large chunks (about 2 cups); Dry white wine and/or water to cook the shrimp; 2 cloves garlic, peeled and halved; Salt and freshly ground pepper; 2 avocados

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

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