I love avocados and practically all Mexican food and I found this recipe for an appetizer that I thought would make a perfect luncheon salad for me today...Avocados filled with Gazpacho:
I served it in a dish that I bought in Puerto Vallarta almost 10 years ago.
...with blue corn tortillas on the side - it was scrumptious :)
Here is the recipe:
Gazpacho in Avocado Boats
~adapted from Creme de Colorado cookbook
1 tablespoon thinly sliced green onions
1/4 cup tomato, cut into small dice
3 tablespoons seedless cucumber, peeled and cut into small dice
3 tablespoons green bell pepper, cut into small dice
1 teaspoon pickled jalapeno pepper, finely minced
2 teaspoons freshly squeezed lime juice
1 avocado, peeled, halved, pitted and rubbed with lime juice to prevent browning
lettuce leaves, washed and dried
Combine sliced onion, diced tomato, cucumber, bell pepper, jalapeno pepper and lime juice to make gazpacho. Rub avocado with additional lime juice. Line a bowl or plate with lettuce leaves. Top with avocado halves and fill each half with gazpacho. Serve with tortilla chips on the side.
Here is some interesting information on Cinco de Mayo.