Meal Kit

Farmer's Market Gazpacho

With Avocado-Microgreen Tartines

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The soup of summer, gazpacho is a mélange of farmer's market-fresh vegetables, blended with white wine and spices, and served chilled. We pair it with thick-cut whole grain toast slathered with creamy avocado and verdant microgreens. This is a healthy, unforgettable homage to warm weather that will power you up without filling you out.

In Your Box (serves 2)

  • 16½ fl. oz. Tomato Juice
  • 1 English Cucumber
  • 1 Avocado
  • 1 Red Bell Pepper
  • 1 Shallot
  • 1 fl. oz. White Wine Vinegar
  • ¼ oz. Micro Greens
  • 2 Garlic Cloves
  • 2 Roma Tomato
  • 2 Basil Sprigs
  • Info
    2 Thick-Cut Multigrain Bread Slices
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Blender/Food Processor/Immersion Blender

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prep the Vegetables

    Preheat oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Remove ends of cucumber and cut into 1" dice. Remove ends, membrane, and seeds of red bell pepper and roughly chop. Halve plum tomatoes. Quarter shallot and very thinly slice a few half-rounds for garnish. Quarter garlic cloves. Halve avocado, remove the pit and slice lengthwise in the shell. Stem basil, stack leaves and roll into a cylinder, slice across the length of the roll creating very thin strips (chiffonade).

  2. 2

    Prepare the Gazpacho

    In a blender or food processor, pulse the garlic, shallot (aside from the half moons for garnish), tomatoes, cucumber, and bell pepper until they're mostly minced with a few chunks. Add the tomato juice, white wine vinegar, and 3 Tbsp. olive oil and blend until smooth with a few vegetable chunks. You can add more olive oil as needed for viscosity. Add salt and pepper (we recommend at least 1.5 tsp. salt and 1 tsp. pepper). Store in refrigerator to chill for at least 20 minutes before serving.

  3. 3

    Toast the Bread

    Place bread slices on the prepared baking sheet. Brush lightly with olive oil and toast in the oven for 2-4 minutes or until desired crispness and warmth is achieved. You may also use a toaster for this step.

  4. 4

    Make the Tartines

    Using a spoon, scoop the avocado meat out of the shell and onto the bread slices. Add a pinch of salt and pepper and a light drizzle of olive oil, and then, using a fork, mash the avocado and spices into the bread until the avocado reaches a creamy consistency with just a few chunks. For an artful presentation, you can also add slices of avocado atop the smashed avocado. Top with microgreens and a few basil ribbons.

  5. 5

    Plate the Dish

    Ladle the chilled Gazpacho into a bowl. Garnish with remaining basil and shallot half-moons. Drizzle gazpacho with a bit of olive oil. Place a tartine next to the gazpacho. A crack of fresh black pepper works well atop both the tartines and soup.

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