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Avocado Salad with Gazpacho Dressing

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La Belle Cuisine

Avocado Salad with Gazpacho Dressing
Gourmet July 1987

1/3 cup peeled, seeded, chopped cucumber
1 small tomato (about 1/4 pound),
peeled, seeded and chopped
1/3 cup chopped red bell pepper
1/4 teaspoon minced garlic
1 tablespoon minced onion, soaked in cold
water for 10 minutes, drained
1 tablespoon red-wine vinegar
1/8 teaspoon cayenne
1/4 cup olive oil
1 firm-ripe avocado (preferably California)
2 hard-boiled eggs, sliced thin lengthwise
4 slices lean bacon, cooked until crisp, drained on
paper towels and crumbled [or substitute smoked
turkey or roast chicken, as we often do]
2 ounces Monterey Jack, grated fine (3/4 cup)
2 fresh basil [or cilantro] sprigs for garnish

In a blender purée the cucumber with the tomato, bell pepper, garlic,
onion, vinegar, and cayenne. With the motor running add the oil in a
stream, scraping down the side several times, and add salt and pepper
to taste. Ladle the dressing onto 2 plates and spread it in a circle.
Peel, halve, and pit the avocado and cut each half crosswise at an angle
into thin slices. Arrange half the slices in a fan pattern, alternating them
with half the egg slices, on each plate. Put half the bacon and half the Monterey Jack at the base of each fan and garnish each plate with a
basil [or cilantro] sprig if desired.  Serves 2.
 

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