This recipe is a modern twist of the classic soup gazpacho. It
may be served hot or cold as a soup, sauce or even modified
into a vinaigrette. The possibilities are endless! I have
even used it as a base for a cocktail with vodka and once froze
it into a sorbet! At the end of the day, it is a great way to
use up fresh ingredients from your local market for a hot
summer meal.
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ingredients
5
ripe golden tomatoes rough chopped
1
golden pepper, seeds removed and rough chopped
1
cucumber peeled, seeded and rough chopped
2
shallots, peeled and sliced
1
sticks of celery peeled and sliced
2
cloves of garlic, minced
1
tsp fresh ginger, minced
½
cup olive oil
1
cup white wine (reduced by half)
4
leaves of fresh mint
½
bunch fresh parsley
½
bunch fresh basil
1
cup cold water
½
cup sherry vinegar
salt and fresh ground white pepper
green Tabasco to taste
clam juice to taste (optional)
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directions
Step 1
Cook the shallot, garlic, yellow pepper, celery and
ginger in a sauté pan with a little oil until soft and
translucent. Remove from the heat and add to the rest of the
ingredients.
Step 2
Purée until smooth and the texture is like velvet.
Pass through a fine sieve. Adjust seasoning with Tabasco, clam
juice salt and pepper.
Step 3
Serve chilled.