Gazpacho Verde with Ciabatta Avocado Toast

Tuesday night’s dinner was another from purplecarrot.com   Gazpacho Verde with Ciabatta Avocado Toast is a very easy,  very tasty meal that we really enjoyed.   I was excited to make this because I know how much Mark likes Gazpacho.  He loved it.

INGREDIENTS…

Salt

Vegetable Oil

1 Lime

Fresh Cilantro

1 Jalapeno

1 Granny Smith apple

1 cucumber

2 shallots

Garlic

5 ounce Tomatillos

1 Avocado

2 tablespoons white balsamic vinegar

2 slices ciabatta bread

1 tablespoon cornstarch

PREPARATION…

PREP FRUITS AND VEGETABLES..

Rinse and dry the produce.  Pick cilantro leaves from stem and add half of the jalapeno to the blender.  Core the apple,  and roughly chop.  Roughly chop the cucumber.  Peel 1 shallot and halve.  Add the apple,  cucumber,  1 shallot,  and the garlic to the blender.  Remove and discard the rough outer husks from the tomatillos and add the tomatillos to the blender.

BLEND THE GAZPACHO…

Cut the avocado in half,  removing the skin and pit,  and roughly chop.  Add half to the blender and reserve half for the avocado toast.  Zest lime and set zest aside for garnish.  Halve the lime and juice into the blender and add vinegar along with 1/2 teaspoon of salt.  Blend until smooth.

CHILL OUT…

Pour the gazpacho into 2 bowls and put them into refrigerator to chill.

MAKE AVOCADO TOAST…

Turn on the broiler to high.  Slice the ciabatta bread and brush each piece with 1 teaspoon of oil.  Sprinkle with salt and toast until crisp,  watching carefully so it doesn’t burn.  Mash the avocado on top of the toast when it is finished and season with salt.

CRISP THOSE SHALLOTS…

Put a medium skillet over medium-high heat and add 3 tablespoons oil to cover the bottom of the pan.  Peel and thinly slice the remaining shallot.  In a small bowl,  toss the shallot with cornstarch.  Once the oil is hot add the shallots to the skillet and cook,  stirring occasionally,  until crispy,  about 5 to 8 minutes.  Transfer to a paper towel lined plate and season with salt.

GARNISH THE GAZPACHO…

Remove the bowls of gazpacho from the refrigerator and top with crispy shallots,  lime zest and remaining cilantro leaves.  Serve with the ciabatta avocado toast.

SUMMARY…

SERVINGS….2

PREP TIME….25 minutes(probably less)

NUTRITION…

Calories…526

Fat…22grams

Carbs…74grams

Proteins…10grams

FINAL THOUGHTS….Making this dish was fun!  Fun,  because I knew Mark would love it,  and he did.   I put on some mindful music and focused on each step.  I,  also enjoyed this dish and would recommend it to you!   One suggestion would be to make this on a very hot day because it would cool you off!

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