My Mama’S Gazpacho – a delicious recipe with Salt Cod, Avocado, Tomatoes, White Onion, Olive Oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. Put the salt cod in water for 25-30 minutes to remove the excess salt. Salt cod is cod dried in salt so it lasts longer.
2
2. Once the cod has been submerged in water for 30 minutes, remove it from the water and shred it with your fingers and place in a bowl with the rest of the ingredients.
3
3. In Puerto Rico we serve this with arroz blanco, which is white rice. Or as a sandwich, which is my favorite way to eat it.
4
** A few notes:
5
- I specified 30 minutes of prep time but this is for the time the cod is in water.
6
- Do not skip putting the cod in water. If you don't, your dish is going to be excessively salty. Some people like to boil the cod, but to me that takes away too much of the salt and you are left with a bland piece of fish.
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- The beauty of this dish is that you can add or decrease ingredients to fit your taste. For example, I only use 1/2 pound of cod for this recipe but you can use more if you like your gazpacho more meaty. I also only use 1/2 of the white onion instead of the whole thing.
80
kcal
Calories
8
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 pounds Deboned Salt Cod, 1 whole Chopped Hass Avocado, 2 whole Chopped Tomatoes, 1/2 whole Sliced White Onion, and more.
Yes, My Mama’S Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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