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Grilled Gazpacho with Avocado Goat Cheese

step1For 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.

step2Stone 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.

step3For 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.



  • 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

Our Selection

  • Apple
  • Del Monte Gold® Pineapple
  • Mango Slices in Light Syrup
  • Nectarine
  • Peach
  • Pear