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Рецепт Green Gazpacho (Laurel Restaurant)

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0 голосов | 817 визитов
Порций: 6

Ингредиенты

Cost per serving $1.62 view details

Инструкции

  1. * 1 Red and 1 yellow tomato are a good combination
  2. ** reserve the other half onion and serrano for making the tomato relish
  3. Combine cucumber, tomatillos, onion, scallions, garlic, avocados, chili, cilantro and parsley in a food processor fitted with the metal blade till smooth. Pour the puree over the bread pcs in a large bowl, and let sit for 30 min.
  4. Whisk together the egg and oil to emulsify, creating a mix similar to mayonnaise. Stir into the soup and mix well.
  5. Puree in blender and strain through a very fine sieve. Add in vinegar and season with salt, pepper and cayenne. Add in cool water, mix thoroughly and adjust seasonings.
  6. Chill till well chilled. Divide the soup among six chilled soup bowls, and garnish with a heaping Tbsp. of tomato relish, and with a cilantro sprig.
  7. For the tomato relish: Combine all of the relish ingredients in a mixing bowl.
  8. Chill till ready to serve.
  9. Doug Organ is chef-owner of San Diego's upscale Laurel Restaurant and also, The WineSellar & Brasserie.
  10. Note: Chef Organ does different things with this soup. He sometimes makes a sauce of the soup, serves it with grilled seafood, and offers it on some frisse, the curly, barely bitter-tasting French endive. For a wedding party soup, he topped the soup with lobster. In general, at the Laurel, when he serves it as a soup, he generally tops it with the tomato relish above.

Nutrition Facts

Amount Per Serving %DV
Serving Size 269g
Recipe makes 6 servings
Calories 344  
Calories from Fat 274 80%
Total Fat 30.93g 39%
Saturated Fat 4.47g 18%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 1054mg 44%
Potassium 565mg 16%
Total Carbs 16.11g 4%
Dietary Fiber 5.5g 18%
Sugars 5.11g 3%
Protein 3.93g 6%
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