Lime Cilantro Gazpacho W Avocado Salsa Recipes

TOMATILLO, TOMATO AND AVOCADO GAZPACHO

Steps:

• Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
• Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
• Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.

FRESH SALSA WITH CILANTRO & LIME

Steps:

• Finely dice tomatoes & onion and place in medium glass mixing bowl. Add chopped cilantro.
• Slice jalapenos in half to remove the seeds and the membrane than that holds them. Finely dice peppers and add to tomatoes and onion. (Note: The membrane is where the heat of the pepper comes from. How much of the membrane you leave in the pepper will determine the heat of your salsa. You may want to wear gloves while you work with the jalapenos. If not, wash hands thoroughly with dish washing liquid afterwards and do not touch face.)
• Add vinegar, garlic, chili powder and 2 tsp of salt and sugar. Toss well. Taste to determine if another tsp of salt and/or sugar is needed.
• Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately with tortilla chips or with any Tex Mex dish.

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a large bowl, whisk all the ingredients for the marinade and set aside.
• Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
• Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

AVOCADO AND CILANTRO SALSA

Steps:

• Peel avocadoes and tomatoes and dice into small chunks.
• Mix with onions, cilantro, garlic and jalapeno peppers.
• Add tomato juice, cayenne pepper, Tabasco sauce and lemon juice to taste.

CILANTRO LIME CHICKEN WITH AVOCADO PEPPER SALSA

Steps:

• Combine chicken, enough of your oil/fat to coat the chicken, the juice of one lime and 2 tbsp. of chopped cilantro in your marinating vessel. Toss to combine and let marinade at least 1 hour.
• Dice the jalapeño and add it to a medium-sized bowl. Chop avocado, peppers and tomatoes and add that to the bowl as well. Add the juice of 1 lime, 1 tbsp. of chopped cilantro and salt and pepper to taste. Gently stir the salsa mixture. Set aside.
• When chicken has marinated sufficiently, remove it from the marinade and throw the marinade away. Season the chicken with salt and pepper to suit your taste.
• Coat a grill pan with cooking spray and add chicken. Cook over medium-high heat until done, approximately 5-7 minutes per side depending upon the size of the tenders.
• Remove the chicken from the pan and plate for serving. Serving size is 2-3 chicken tenders and about 3/4 cup of salsa mixture.

CILANTRO LIME SALSA

Steps:

• Roughly chop the tomatoes, bell peppers, red onion, and fresh cilantro. Mince the garlic cloves. Make sure to remove the seeds, membranes, and stem from the bell peppers and cut off the tomato stems. Add it all to a large food processor cup.
• Add 2 tbsp of fresh lime juice, 1 tsp ground cumin, 1/4 tsp smoked paprika, and 1/4 tsp sea salt to the food processor. Put the lid on and pulse it a few times or until you are happy with the consistency of the salsa.
• Taste the salsa and add more lime juice and salt if it's needed. Put the salsa in an airtight container and store in the fridge for 30 minutes to chill prior to serving.

GAZPACHO WITH JALAPEñO AND CILANTRO

Steps:

• Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
• Serve cold.

GAZPACHO WITH AVOCADO SALSA

Steps:

• Soak the bread in water for a few min. In the meantime, pour boiling water over the tomatoes, leave them for 1 min. and peel. Peel the cucumber as well and cut it.
• Put the bread, tomatoes, cucumber, peppers, garlic, olive oil, lemon and lime juice, Tabasco sauce in a blender along with the remaining water and blend.
• Season with salt and black pepper and cool for 2-3 hours.
• To make the croutons, cut the bread into pieces, rub them with the garlic. Mix them with the olive oil and bake. Make the salsa by chopping up and mixing all of the ingredients for it.
• Distribute the soup into bowls, put in some ice cubes, add the croutons and salsa. Garnish with basil and serve.

LIME-CILANTRO GAZPACHO W/ AVOCADO SALSA

Steps:

• Set aside 2 tbsp of onion and 2 tbsp of cilantro in small bowl. Place remaining onion, cilantro and garlic in food processor and run until garlic is finely minced. add tomatoes, cucumber, red pepper, 2 tbsp lime juice and Tabasco and process until smooth. Add 1/2 tsp of salt and the pepper, taste and adjust as needed. Refrigerate at least 30 min. before serving. Meanwhile, add remaining 1/4 tsp salt, 1 tsp lime juice and avocado to reserved onion and cilantro. Toss and top each serving of gazpacho with 1/4 of the avocado salsa.