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RECIPE FROM CHEF JONATHAN HALL - CHEF de CUISINE
GAZPACHO
Yield: 2 gallons
INGREDIENTS:
1 cup fennel, small dice
1 cup celery, small dice
3 cups cucumber, small dice
1 cup Vidalia onion, small dice
7 cloves garlic minced (4 cloves if do half recipe)
3/4 cup extra virgin olive oil (1/2 cup if do half recipe)
3/4 cup sherry vinegar (1/2 cup if do half recipe)
1 tsp. old bay
1 tsp. cayenne
1 tsp. red chili flakes
1 bunch parsley, chopped small
1 bunch cilantro, chopped small
1 Tbls. grey sea salt
3 quarts tomato concasse, small dice (see recipe below)
4 cups tomato juice, canned
PREPARATION:
Combine all ingredients in a bowl except concasse and tomato
juice.
Mix and wrap to marinade overnight.
Next day, add juice and concasse.
Season to taste.
ENJOY!
TOMATO CONCASSE
Yield: 3 pounds
INGREDIENTS:
4 pounds heirloom tomatoes
salt to taste
PREPARATION:
Core tomatoes, clip, and score (X). Add salt to blanching
water, bring to a full boil.
Add several tomatoes to boiling water. Water should NOT STOP
boiling.
Cook tomatoes for 10 to 30 seconds depending on size.
(small -10 seconds, large - 30 seconds)
Remove tomatoes from boiling water and shock in salted ice water.
Remove skin after tomatoes have cooled.
Cut in 1/2 lengthwise in order to remove seeds and natural juices.
(**can strain tomato product removed in order to use for
tomato-veg stock or tomato vinaigrette.)
Set Concasse aside for Gazpacho.
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