Guacamole For Chefs



  • Final Build
  • 1 c. Guac-azpacho, sub-recipe
  • 2 T. pico de gallo, prepared
  • 2 ea. crostini, grilled
  • Guac-azpacho
  • 1/2 c. Avocados From Mexico, stage 4, peeled, pitted, and puréed
  • 1/2 c. English cucumber, unpeeled, rough chopped
  • 1/4 c. green bell pepper, rough chopped
  • 1/4 c. red onion, rough chopped
  • 2 1/4 t. jalapeño pepper, rough chopped
  • 1 t. garlic, fresh, minced
  • 2 T. lime juice, fresh
  • 2 T. sherry vinegar
  • 1 T. olive oil
  • 2 T. mint, rough chopped
  • 1/4 t. salt, kosher


  1. Final Build: Using a small bowl, build each Guac-azpacho in the following order and amounts: 1/2 cup Guac-azpacho, 1 tbsp. Pico de Gallo and 1 each Crostini
  2. Guac-azpacho: In a food processor, blend all ingredients until smooth. Cover with plastic wrap and hold chilled until ready to serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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