We were honored that Chef Robin Leventhal, of the late, celebrated Crave restaurant, visited our Chef Demo Tent last week (the same week as her Top Chef debut!). Robin is as generous as she is talented. This gazpacho showcased her deftness in balancing acid, sweet, salt and heat. (Alvarez Farm supplied the tomatoes, onion, garlic, cucumbers, and peppers.)
Robin wows the crowd. Photo by Valentina Vitols.
Juicy fresh goodness. Photo by Kimberly McKittrick.
Robin’s Market Gazpacho
Ingredients
1 cucumber, diced
2 large beefsteak tomatoes, juices and centers squeezed, flesh diced
1 large German yellow tomato, juices and centers squeezed, flesh diced
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
2 Hungarian wax peppers or 1 fresh jalapeno, diced with seeds removed
1/2 cup cilantro, chopped
1/2 cup bunch Italian parsley, chopped
1 cup red onion, finely diced
1 clove garlic, smashed and smeared into paste
Salt and pepper to taste
1/2 bunch green onions, sliced thin, for garnish
1/2 cup croutons for garnish (cooked until crunchy but not hard, inside should still be soft)
Instructions
In a large container, combine the cucumber, tomatoes, olive oil, vinegar, peppers, onions, garlic, parsley, and cilantro. Season to taste with salt and pepper. Mix together and adjust seasoning. Garnish with sliced green onions & croutons.
We did this as a very rustic gazpacho. You could remove a portion and puree it to give it some more body, or the entire recipe could be pureed to give you an even texture. I enjoy the chunks of color, so I like to leave some chopped.
Tomato juice can be used, as well as Tabasco (should you not have a chili on hand). Traditionally, bread is also incorporated. I prefer to use my bread as a soft crouton. There is even white gazpacho made with almonds, cucumbers, and bread!
Robin knows tomatoes. Photo by Kimberly McKittrick.
Comments on this entry are closed.