Gazpacho Puertorriqueño y Arroz con Gandules (Cod Fish Salad & Rice with Pigeon Peas)

​This is a typical dish in the island and perhaps in the Caribbean. It is simple, fresh and the main ingredient is cod fish. This gazpacho is not to be confused with Gazpacho Soup, a typical cold red tomato based and veggies soup from Spain. If someone knows the history or origin of our gazpacho, please let me know.
For my Gazpacho, I use the boneless cod fish, since I hate bones in my meals and also red onions instead of white. Traditionalists, however, use the dry bone-in cod fish and white onions. This is so refreshing and the use of fresh ingredients makes it such a healthy dish. Ok, so, let’s make Gazpacho!
Ingredients
​
1 (lb.) box of Boned Salted Cod Fish
2 avocados
1 large fresh and sturdy tomato
1 small red onion
1 large roasted red pepper
Chopped olives
Vinegar
Olive Oil
1 Lemon
Fresh ground pepper

​Directions
 

1. Follow the Cod Fish instruction in the box to remove some of the cod salt.
2. To prep all your fresh ingredients, cut your onions, avocado and tomatoes into small bite size pieces and set aside.
3. In a bowl, mix tomato, onion and roasted red pepper together. Leave the avocado to add last, so that it maintains its nice form and it doesn’t get mushed when you mix all other ingredients.
4. Break your codfish into small pieces, and add to the veggies mixture; stir gently. Drizzle olive oil over the mixture; add red wine vinegar and stir gently. Now, add your avocado and stir gently in folding mode one last time. Season your gazpacho with black pepper; stir. Cover bowl with plastic wrap for about 30 minutes before serving, so the flavors intensify.

 
Serve with lemon and rice with pigeon peas. I will give you the recipe for rice with pigeon peas soon, stay tuned!