My Mama’S Gazpacho

• 1/2 pounds Deboned Salt Cod
• 1 whole Chopped Hass Avocado
• 2 whole Chopped Tomatoes
• 1/2 whole Sliced White Onion
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Salt

1. 1. Put the salt cod in water for 25-30 minutes to remove the excess salt. Salt cod is cod dried in salt so it lasts longer.
2. 2. Once the cod has been submerged in water for 30 minutes, remove it from the water and shred it with your fingers and place in a bowl with the rest of the ingredients.
3. 3. In Puerto Rico we serve this with arroz blanco, which is white rice. Or as a sandwich, which is my favorite way to eat it.
4. ** A few notes:
5. - I specified 30 minutes of prep time but this is for the time the cod is in water.
6. - Do not skip putting the cod in water. If you don't, your dish is going to be excessively salty. Some people like to boil the cod, but to me that takes away too much of the salt and you are left with a bland piece of fish.
7. - The beauty of this dish is that you can add or decrease ingredients to fit your taste. For example, I only use 1/2 pound of cod for this recipe but you can use more if you like your gazpacho more meaty. I also only use 1/2 of the white onion instead of the whole thing.

salt cod, avocado, tomatoes, white onion, olive oil, salt

Taken from tastykitchen.com/recipes/salads/my-mamae28099s-gazpacho/ (may not work)