Gazpacho:
🐸
CHEF COQUÍ’S TIMING
Gazpacho 🥗
⏳ Prep: 25 mins
🔥 Cook: 15 mins
💡 Let it sit in the fridge so the olive oil and vinegar really soak into the cod. 🔊
Gazpasho, it can be eaten any time we can find an avocado (breakfast, lunch, or dinner). Is a vibrant mix of shredded dried codfish, crunchy onions, avocados, and tomatoes. It’s the perfect salty companion to a side of boiled yuca or green bananas… Is my family and Mama Lely’s favorite salad. Some people eat gazpacho with pan sobao, pan de agua, or regular bread, or others can eat it with the main dish, and the gazpacho is on the side
Ingredients:
- ½ lb Dried Salted Codfish (Bacalao)
- 2 large tomatoes, diced
- 1 medium onion (red or white), thinly sliced
- ¼ cup extra virgin olive oil
- 1 tbsp white vinegar
- ½ or 1 avocado
- Black pepper to taste
- Pan (bread) (can be sobao, de agua, or regular)
Methods:
- Boil the dried codfish in water for about 15–20 minutes to remove the excess salt. Drain the water and taste a small piece; if it’s still too salty, boil it once more.
- Once cooled, shred the fish into small flakes by hand or with a fork, making sure to remove any stray bones.
- In a large bowl, combine the shredded fish, diced tomatoes, and sliced onions.
- Pour the olive oil and vinegar over the mixture. Toss gently to combine.
- Let it sit in the fridge for at least 30 minutes so the flavors meld. Serve cold, topped with fresh avocado slices if you like!
- You can eat it with any bread, as a sandwich.
