Heirloom Tomato And Avocado Stack Recipes

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TOMATO, BASIL, AVOCADO AND FETA STACKS



Tomato, Basil, Avocado and Feta Stacks image

This simple, healthy dish is a showstopper-it's a big colorful stack of summer flavors.

Provided by Marina Delio

Categories     HarperCollins     Salad     Tomato     Basil     Avocado     Feta     Summer     HarperCollins     Appetizer     Side

Yield 4 servings

Number Of Ingredients 7

2 avocados
Salt and freshly cracked pepper to taste
2 red heirloom tomatoes, thinly sliced
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
4 ounces feta cheese
1 cup fresh basil leaves

Steps:

  • With a small knife, cut the avocados in half crosswise. Remove the pits. Using a spoon, carefully scoop out the avocado flesh in one piece from each half. Cut into thin slices crosswise. Lightly sprinkle tomatoes and avocado with salt and pepper and drizzle with olive oil and balsamic vinegar. Cut the feta into thin slices. Layer the tomatoes, avocado, feta, and basil in stacks on plates.

AVOCADO AND HEIRLOOM TOMATO GAZPACHO



Avocado and Heirloom Tomato Gazpacho image

Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

1 yellow bell pepper, diced (about 1 cup)
1 orange bell pepper, diced (about 1 cup)
1 large seedless cucumber, peeled and diced (about 1 1/4 cups)
1 medium shallot, minced
1 medium clove garlic, minced
2 medium heirloom tomatoes, diced (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime
1 tablespoon Louisiana-style hot sauce, such as Texas Pete
2 tablespoons champagne vinegar or red wine vinegar
1/4 cup olive oil
Kosher salt and coarse black pepper
1 avocado, roughly chopped
1/2 cup plain Greek yogurt, for garnish

Steps:

  • In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
  • In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
  • Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

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