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Gazpacho with Avocado
Garnish
Serves 6 - 8
INGREDIENTS
For the gazpacho
2 pounds sun-ripened tomatoes, cored and chopped
2 celery stalks, chopped
1 small red bell pepper, cored, seeded, and chopped
1 large English cucumber, peeled, halved lengthwise, seeded, and chopped
1 1/2 cups good-quality canned tomato juice or V-8
1/2 cup vegetable broth or water
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/2 cup packed fresh flat-leaf parsley leaves
1 to 2 tablespoons sugar (or to taste)
2 tablespoons tomato paste
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne
2 to 3 teaspoons kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
For the avocado garnish
1 large, ripe but firm Hass avocado, peeled, pitted, and cut into 1/4-inch dice
1/4 small red onion, peeled and cut into 1/4-inch dice
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
For serving (optional)
6 to 8 beefsteak tomatoes
8 sprigs flat-leaf parsley
METHOD
1.
In a large, nonreactive bowl, stir together the tomatoes, celery stalks, red
bell pepper, cucumber, tomato juice, vegetable broth or water,olive oil,
sherry vinegar, parsley leaves, 1 tablespoon sugar, tomato paste, paprika,
cayenne, 2 teaspoons salt, and black pepper. Cover with plastic wrap and
refrigerate for 2 hours.
.
2.
In batches, transfer the chilled gazpacho mixture to your food processor
fitted with the Processing blade and pulse the machine until the soup is
coarsely puréed. Transfer the batches, as ready, to another nonreactive
bowl. Stir the mixture to blend the batches. Taste it and add salt and
pepper to taste and a little more sugar, if necessary, to highlight the
sweetness of the tomatoes. Cover with plastic wrap and refrigerate until
well chilled, several hours more.
Gazpacho with Avocado
Garnish (Cont.)
3.
Prepare the avocado garnish. In a small bowl, gently stir together the
avocado, red onion, and lime juice. Season to taste with salt and pepper.
Cover with plastic wrap and refrigerate.
4.
If serving in hollowed out beefsteak tomatoes, slice the tops off the
beefsteak tomatoes. With a teaspoon or tablespoon, scoop out the seeds
and the cores, taking care not to break through the tomatoes' bottoms
or outer walls. Place the hollowed-out tomatoes upside down on a platter
to drain and refrigerate them until ready to serve.
5.
At serving time, place a beefsteak tomato bowl on each of eight serving
plates. Ladle the gazpacho into each tomato (or into bowls), top with a
generous tablespoonful of the avocado mixture, and garnish with a parsley
sprig. Serve immediately.
Summary of Contents for BFPR1000
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