Gazpacho de Bacalao (Salted Codfish Gazpacho)
Ingredients:
2 pounds salted codfish, boiled to remove salt, deboned, chopped
4 eggs, boiled, finely chopped
2 large tomatoes, finely chopped
¼ cup spanish olives, finely chopped
1/4 cup cilantro, finely chopped
1/4 teaspoon dried oregano, crushed
1 cup roasted red pepper, finely chopped
2 cups potato, boiled, chopped
1 cup onion, finely chopped
1 cup extra virgin olive oil
¼ cup wine vinegar
1 avocado, chopped
Directions:
In large serving bowl, mix all ingredients together minus avocado.
Taste and reseason if necessary.
Chill until ready to serve.
Top with avocado when serving.
Ingredients:
2 pounds salted codfish, boiled to remove salt, deboned, chopped
4 eggs, boiled, finely chopped
2 large tomatoes, finely chopped
¼ cup spanish olives, finely chopped
1/4 cup cilantro, finely chopped
1/4 teaspoon dried oregano, crushed
1 cup roasted red pepper, finely chopped
2 cups potato, boiled, chopped
1 cup onion, finely chopped
1 cup extra virgin olive oil
¼ cup wine vinegar
1 avocado, chopped
Directions:
In large serving bowl, mix all ingredients together minus avocado.
Taste and reseason if necessary.
Chill until ready to serve.
Top with avocado when serving.
Puerto Rican Recipes
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