No, you didn’t read the title wrong. The first time I saw gazpacho on a restaurant menu, I got really excited…until the dish arrived. It was a cold tomato soup! I was like, WTH?! All my life, gazpacho has been a delicious & refreshing salad composed of flaky salt cod (bacalao), avocado, tomato, onion and olive oil. So you can imagine my surprise when I saw the soup. Gazpacho is a childhood favorite of mine, and is perfect for those nights when you’re just too beat to really cook. This dish is a simple assembly style dish, just chop and drop. And it’s deliciously healthy and light, so feel free to have a couple servings! This dish is perfect by itself, or you can serve it alongside rice, or inside a soft baked roll or pita pocket for a delish and portable meal option.
Gazpacho
Ingredients
1 lb of boneless salt cod fillets, rinsed and purged of salt
1-2 tomatoes, chopped
1/3 white or red onion, finely chopped
1 Florida avocado, peeled and chopped into cubes
2 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
salt and pepper
Directions
First, we have to get all that salt off the salt cod, or it will be inedible. Rinse off the surface salt and soak overnight, changing the water 3 times. Place it into a pot of cold water, and bring to a boil.
As soon as the liquid comes to a boil, drain the salt cod and let it cool.
Once it’s cooled, break the salt cod into big flakes and place in a bowl. Make sure to check for any stray bones.
Add in the chopped avocado, onion, tomato, olive oil and vinegar. Season with salt and pepper and combine.
Serve immediately, or refrigerate for up to 2 days, it gets better over time.
Delish D'Lites 
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