Avocado Gazpacho

Recipe by Chef James Brickmore-Hutt

A sweet and savory rice bowl with bulgogi marinated beef and vibrant pineapple cubes.

INGREDIENTS

1 tbsp olive oil

2 cups cucumber, diced and seeded

1/2 cup sweet onion, diced

2 tsp garlic, minced

1 sprig fresh thyme

1 1/2 cup DOLE® Chef-Ready Cuts Diced Avocado

3/4 cup filtered water

2 tbsp fresh lime juice

1/3 cup plain Greek yogurt

Salt and pepper, to taste

Fresh herbs - parsley, dill, mint, chives, to garnish

Extra-virgin olive oil, to finish

Crostini or croutons, to garnish

DIRECTIONS

1. Make the Cucumber Mixture:

Place olive oil, cucumber, onion, garlic and thyme into a sauté pan over medium heat. Cook stirring regularly until the onions are translucent and cucumber is just tender. Remove from heat and allow to chill in the refrigerator until cooled.

2. Prepare the Avocado Gazpacho:

Once cooled, remove the thyme sprig from the container and discard. Place cucumber mixture into a blender along with the avocado and half of the water. Blend on high until mostly incorporated, streaming in more water as needed to reach a smooth consistency.

Next add lime juice and Greek yogurt and blend once more high speed until smooth. Taste and season with salt and pepper, adjust acidity to preference.

Place into a storage container and allow to chill until completely cool or until time for service.