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Puerto Rican Gazpacho Recipe

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I am sure that many of you know about Gazpacho but might not have heard about Puerto Rican Gazpacho. Puerto Rican Gazpacho is a cold salad that has avocado and codfish, among other ingredients.

It is so tasty and delicious! I will show you how to make it step by step. If you are looking for an easy summer dish or something refreshing to eat during the hot months, then give my recipe a try!

How do you serve Puerto Rican Gazpacho?

You server gazpacho with tostones, or bread, we use Pan de Agua bread.

How to Make Puerto Rican Gazpacho

You are going to need:

  • 1 lb. dried deboned salted cod (follow package instruction to desalt)
  • Ripe avocado
  • White onion
  • Large tomato
  • Salt and pepper to taste
  • Olive oil to taste

About dried cod (bacalao)

Make sure that you read the direction in the dried salted cod fish package.

To make this Puerto Rican Gazpacho recipe, you need to soak the dried cod in water for about two hours or more. By doing this, it will remove the salt from the dried cod.

Do not boil the dry cod, just soak it.

Now for my taste, I enjoy my gazpacho salad a little bit salty. Also, depending on your dried salted cod, you might have to read the directions for soaking.

Some may require overnight soaking. Again, it goes back to the type of dried salted cod fish you use.

Now in the photo, you are not going to see tomatoes for allergy reasons. We just simply add the tomatoes when we are making our sandwich.

Ok back to the Puerto Rican cod salad.

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Soak the dried cod for about two hours, or to the package instructions.

Once your fish is almost desalted to your taste, cut the tomato, avocado, and onion into small bite-size pieces. I enjoy them in small pieces, but that’s just preferences.

Put the ingredients in a bowl. Get the codfish ready.

Once the fish is cooked and cooled, break up the codfish with a fork.

Combine all ingredients in a bowl and stir.

Add salt and pepper to taste.

Sever cold.

You can eat your Puerto Rican Gazpacho salad with as it or as a sandwich or dip style with nachos.

Gazpacho de Puerto Rico

Now it is time to print the recipe with the exact measurement. Not ready to print it? You can always save it as a pdf or pin it for later.

Puerto Rican Gazpacho Recipe

Puerto Rican Gazpacho Recipe

Yield: about 6 servings
Prep Time: 2 hours
Additional Time: 5 minutes
Total Time: 2 hours 5 minutes

If you're looking for a refreshing dish that's light on the stomach and heavy on the flavor, look no further than this Puerto Rican Gazpacho (Cod Salad).

The gazpacho is rich and creamy thanks to the avocado and refreshing due to all of the herbs in it. The cod salad was seasoned perfectly and cooked just right so that it wasn't too dry or tough - a perfect combination for any meal!

Ingredients

  • 1 lb. dried deboned salted cod, unsalted*
  • Ripe avocado
  • White onion
  • Large tomato
  • Salt and pepper to taste
  • Olive oil to taste

Instructions

Step 1 – Soak the dried cod in water for about two hours or depending on the package instructions. (This might be different depending on your dried salted cod package)

Step 2 – Once your fish is ready, start cutting the tomato, avocado, and onions into small cubes. I love to dice them into small pieces, but a small cube is fine as well.

Step 3 – Add the ingredients into a bowl while you get the cod ready.

Step 4 – Once the fish is ready, use a fork and break up the cod fillet into pieces.

Step 5 – Combine all the ingredients and add olive oil and mix well.

Step 6 – Add salt and pepper to taste.

Step 7- Sever!

Notes

*To desalt please follow package instructions.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 115mgSodium: 5366mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 49g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

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