Рецепт CHILLED SUMMER SOUP
Most people have a problem with some kind of food texture. I don't know if it's just me, but cold soup is such a confusing thing to me. What soup is to me, is warming comfort food, but cold soup is kind of like pudding. and I definitely don't like pudding.
I was photographing for the cookbook I'm affiliated with, and had to photograph a gazpacho. I was definitely not looking forward to this, but being me, I knew I had to take advantage of the opportunity and *re-create* it in a way I liked. So, after 2 attempts, and being disappointed, I found this one to be my favorite. It's fresh, spicy and summery, which is exactly what I want on a week where more days than not are peaked at 95. The green onion coulis is perfect lightly drizzled over, for a firey bite.
FRESH SUMMER GAZPACHO WITH GREEN ONION COULIS
(Gluten-free and Vegan)
COOK TIME: 20 Minutes (without chilling time)
SERVES: 6-8
- 24 oz. tomatoes, peeled (I used roma/beefsteak)
- 1 cucumber, peeled
- 1 tablespoon lemon juice
- 1 small french onion, chopped
- 3 teaspoons brown rice vinegar
- 1 jalapeno, de-seeded
- 1 garlic clove, whole
- 1/3 cup water
- 1. Prep all vegetables: chop cucumbers, onion, and jalapeno. Add all chopped ingredients into a blender with tomatoes, vinegar and garlic.
- 2. Pulse until smooth and thick. Refrigerate for at least 3 hours (overnight is best).
- 3. Serve in chilled cups or small jars topped with small amount of green onion coulis (little goes a long way!) and fresh parsley.
- GREEN ONION COULIS:
- 3/4 cup french green onion, roughly chopped (use green & white)
- 1 garlic clove, minced
- 1 teaspoon dried parsley
- 1/4 cup extra virgin olive oil
- 3 tablespoons water
- 1 tablespoon red pepper flakes
- 1/4 teaspoon sea salt
1. Add all ingredients to a food processor and pulse until creamy and pureed. Strain sauce through a sieve and discard of pulp (save for another recipe).
2. Add to squirt bottle of jar and refrigerate with gazpacho. Use in small amounts.