WBSM Kitchen Bites Gazpacho Recipe
In honor of all the fresh local produce that is available and being the middle of summer, chef Dillon shares his gazpacho recipe with us along with a couple other summer soups. Kitchen Bites is sponsored by the Sail Loft Restaurant in Padanaram, each week the chef shares some recipe ideas and other bits of information on cooking a great meal.
Classic Gazpacho with a Twist:
1c roasted garlic cloves ( take 1c of garlic cloves and 3T of extra virgin olive oil and place in a covered oven safe dish or pan and roast at 325F for 30 to 40 minutes.) keep the olive oil and the garlic together.
6c of diced Foccacia bread. ( 4c for croutons and 2c for the soup.)
8# of fresh local Roma tomatoes ( Cut in half lengthwise tossed in extra virgin olive oil, sea salt and fresh cracked black pepper and placed cut side up on edged cookie sheets and bake in a 200F oven for 2.5 to 3 hrs. They will shrink and concentrate their flavors.) After they are chilled cut into small dice 1/4 inch.
2# of Roma tomatoes diced raw.
4# English cucumbers ( small dice 1/4 inch)
2# Poblano Peppers ( small dice 1/4 inch)
2# red onion ( small dice 1/4 inch)
1 large bunch of cilantro (wash and remove stems, chop the leaves)
1/2c of Balsamic Vinegar
1/2c fresh squeezed lime juice
In a large mixing bowl, add the roasted garlic and reserved cooking oil, 2c of Foccacia, and 1t of sea salt and 1t of fresh cracked black pepper. Mash together to form a paste. Now add the rest of the ingredients and gently mix. Keep chilled in the coldest part of your fridge and serve with the croutons on top and a drizzle of extra extra virgin olive oil or any of the 3 flavored oils from last week.
Take the 4c of reserved diced Foccacia and toss with 2T of extra virgin olive oil, sea salt, and cracked black pepper and 1/4c of grated parmesan. spread on a no stick cookie sheet and bake at 350F for approx 5 minutes or till golden brown.
Watermelon Basil Gazpacho
1 whole seedless watermelon (remove the rind and cut into 1/4 inch dice)
2 whole Honey Dew Melons (remove the rind, remove the seeds and cut into 1/4 inch dice)
4 individual Habenero peppers (remove the seeds and mince into small pieces)
2c of chopped shallots
6c of diced Portuguese Sweet Bread ( 2c for soup 4c for croutons)
1/4 c of Balsamic vinegar
1t of sea salt
1t fresh cracked black pepper
Method: In a large mixing bowl add the 2c of sweet bread, 1t of sea salt, the cracked black pepper, and the white Balsamic vinegar and form a paste. Now add the rest of the ingredients and mix gently. Chill for at least 2 hrs and serve with sweet bread croutons.
Sweet bread croutons
Toss 4c of diced sweet bread with 1/4 c of olive oil, 1t of curry powder, 1/4t sea salt and bake in 350F oven for 5 minutes
drizzle with any of last weeks 3 flavored oils
Chilled Potato Leek Soup
5# Local Potatoes (pealed and large diced 2 inch chunks)
6 large leeks ( cut off and reserve dark green tops and 1/4 inch dice the light green and white bottoms) soak separately in cold water and drain and rinse at least three times. (To remove dirt)
3 large Spanish onions 1/4 inch dice
1qt chicken stock
1/2c extra virgin olive oil
1 bunch of Italian Flat Leaf Parsley ( rinsed, remove the stems and chop the leaves)
1/2 T sea salt
1T fresh cracked black pepper
Boil potatoes till fork tender drain and mash with extra virgin olive oil, sea salt and cracked black pepper. (set aside)
In a large stock pot saute the Spanish onions on high heat for 10 to 15 minutes till translucent not brown now add the leeks and cook till soft. now add the chicken stock and bring to a boil reduce heat and stir in the mashed potatoes. chill
When served add the Italian flat leaf parsley and light cream to thin it out or serve as is.
Parmesan and garlic croutons;
4c of diced Foccacia Bread, 1/4c of extra virgin olive oil, 1/2c of grated parmesan, pinch of sea salt and a pinch of cracked black pepper toss and spread out over a cookie sheet an d bake for 15 to 20 minutes at 350F
Serving suggestions drizzle with last weeks 3 flavored oils or Truffle oil