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Grilled Gazpacho with Avocado Goat Cheese

10 serves


• 1 Del Monte Gold® Extra Sweet Pineapple
• 2 Del Monte® Mangoes
• 1 Cup Plain Yogurt
• 2 Whole Shallots
• 2 Garlic Cloves
• 2 tbsp Olive Oil
• 4 tbsp Honey
• 4 tbsp Mint
• 1 Del Monte® Peach
• 1 Del Monte® Nectarine
• 1 Del Monte® Pear
• 1 Del Monte® Apple
• 2 tbsp Del Monte® Lime Juice


1)For the gazpacho, peel and core the pineapple and mango. Slice into 1/4 "" slices and grill. Saute shallots and garlic in olive oil until golden and soft. Cool. Combine fruit, shallots, garlic and yogurt in blender and puree until smooth. Add honey and julienned mint. Puree lightly. Serve chilled with salsa and crouton. 2)Stone Fruit Salsa: small dice all fruit into 1/4 "" dice. Toss all fruit together with honey and lime juice. Mix in julienned mint. Use to top your gazpacho. 3)For the avocado goat cheese crouton, combine the flesh of avocado and goat cheese. Add salt and pepper to taste. Slice thin slices from bagette and brush with olive oil, salt and pepper and toast in the oven. When warm from the oven, rub with a garlic clove. Pipe or place a dollop of avocado spread on crouton and serve with gazpacho.

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