Recipes: Starters

Avocado and Gazpacho salad


Gazpacho dressing:
4 tbsp Don Carlos extra virgin olive oil
½ cucumber
½ red pepper
1 large ripe tomato, seeded
2 garlic cloves
2 tsp Don Carlos sherry vinegar
Large pinch of caster sugar

2 ripe avocados
4 large handfuls of mixed green leaves, such as Endive, Frisee, baby spinach, or baby romaine lettuce

Serves 8


First make the Gazpacho dressing:
Chop the pepper, cucumber, tomato, and garlic and place in the food processor. Blend until smooth and then strain into a bowl, pressing on the solids to release as much liquids as possible. Discard the solids. Add the sherry vinegar, oil, and sugar. Then whisk until the sugar has dissolved. Season to taste, Cover and refrigerate for 30 minutes.

Just before serving, cut each avocado in half and carefully remove the pit. Using a large spoon, scoop the avocado halves out of their skins. Slice each avocado portion in half lengthwise to give avocado quarters.

Arrange the salad leaves on a platter with the avocado. Whisk the dressings again, drizzle over the salad, sprinkle with freshly cracked pepper, and serve. Alternatively, divide the leaves among eight small plates, arrange an avocado slice on top, drizzle with dressing, sprinkle with pepper, and serve.

By combining both olive oil and avocado into your salad you really are giving your skin a treat. This salad is full of wonderful Mediterranean flavours. The Gazpacho dressing really brings out the flavours of the avocado