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Farm To People

Kitchen Notebook

June 28, 2016

Tomato Gazpacho with a Fruit Twist and Avocado Salad

55 Mins

Serves 2

Prep Time: 55 minutes


  • 1 lb of Red Tomatoes
  • 1 bag of Brooks Cherries, save two cherries to garnish
  • 2 Persian Cucumbers, save a few cucumber slivers to garnish
  • 1 Avocado
  • 1 Bunch of Apple Mint. roughly chopped
  • 1 Tbsp White Balsamic or Sherry Vinegar
  • 1/4 Cup of Olive Oil
  • 1 ½ tsp of kosher salt
  • ½ jalapeno
  • ½ garlic clove
  • 1/2 Cup of cold water
  • 1 tsp of lime juice
  • Salt and Pepper to taste. 


Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium-high heat. Add tomatoes and cook for 3 to 4 minutes or until they begin to blister. Remove from heat and let stand 5 minutes.

In a large bowl, mix together vinegar, remaining olive oil, kosher salt, cold water and salt and pepper to taste.

Pulse tomatoes in a blender until mostly smooth and transfer to a large bowl. Pulse one of the cucumbers, jalapeño, garlic, and cherries in a blender until finely chopped. Combine the pulsated tomatoes, vinegar mixture, and cherry mixture in a large bowl. Cover and let stand at room temperature for at least one hour while the flavors combine.

Finish with slivered cucumbers, roughly chopped cherries, and a drizzle of olive oil. Salt and pepper to taste.


Cut the cucumber into ½ inch pieces and place in a colander. Sprinkle with salt and let sit for 10 minutes. 

While the cucumber is draining, peel the avocado and chop into ½ inch pieces. In a large salad bowl, add avocado and coat with lime juice and roughly chopped apple mint. Add the cucumbers and salt and pepper to taste. 

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