Now that Summer heat is in full swing, we’re introducing our “Cool Off” series. Here we will showcase recipes that will literally help you cool off and use vegetables that are in season.
Today we’re looking at you Gazpacho. For me, nothing can cool off a hot Nashville day like a bowl of Gazpacho. The recipe I like to use is from my culinary hero, Thomas Keller. The balance he achieves between the tomato and cucumber, for me, makes the dish. (Recipe below)
The beautiful thing about Gazpacho is the ease of assembly. It can be made up to two days in advance and held in the refrigerator (which I prefer). Bring this to your next afternoon get together and accept the praise your guest will shower on you.
Here at menu maker we serve this a few different ways. One is with grilled shrimp and passed at events in a shooter glass. It transforms this refreshing summer soup into an elegant appetizer. The second way we serve is simply by it’s self, garnished with chive, tomato confit, and creme fraiche.
Thanks for checking in with us today here at Menu Maker. Let’s us know how we can elevate your next event.
Sungold Tomato Gazpacho
ingredients:
1 cup cold water
2 medium garlic cloves, crushed and peeled
1/4 cup coarsely chopped onion
2 pounds Sun Gold or other yellow cherry tomatoes, cut in half
1 english cucumber, peeled
1 large yellow bell pepper, cored, seeded, and cut into large pieces
1 red bell pepper
1 tablespoon sherry vinegar
1/2 tsp piment d’Espelette
kosher salt
freshly ground white pepper
3/4 to 1 cup extra virgin olive oil
2 tablespoons minced chives (NOTE: I adjusted this and used fresh basil instead)
directions:
Pour water into a large bowl and add the onion and garlic. Reserve 1 cup of tomatoes for garnish, and add the remaining tomatoes and their juices to the bowl.
Peel the cucumber and cut lengthwise in half. Scoop out the seeds with a spoon and cut 1/2 the cucumber into half circles. Add that to the tomatoes. Cut the other half of the cucumber into a small dice, and reserve for garnish.
Add the yellow bell pepper to the tomato mixture. Core, seed, and finely dice the red bell pepper for garnish. Refrigerate the vegetables and the separate garnishes until ready to make.
Transfer the vegetables with the marinade/water to a blender and start pureeing until smooth. (If you want, you can add the oil know and be done with the soup).
If you want the best texture ever (and why wouldn’t you?), then strain this puree through a sieve and get rid of the tomato skins. Rinse our your blender and return the strained puree to it. Add the vinegar and Espelette pepper. Season with salt and white pepper to taste and then blend to combine. Slowly add the olive oil, blending until the gazpacho has a rich, velvety texture. Taste and re-season accordingly. Refrigerate the gazpacho until cold, or for up to 2 days.
If the gazpacho has separated, just throw it back in the blender or whisk it up until combined again. Pour into bowls and garnish with the tomato halves, cucumber, red bell pepper, and basil. Enjoy!
recipe from Thomas Keller’s Ad Hoc at Home