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Receta Heirloom Tomato Gazpacho with Olive Oil, and crispy breadcrumbs
by Chef Alex - Big City Chefs

Heirloom Tomato Gazpacho with Olive Oil, and crispy breadcrumbs
Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 ½ pounds ripe heirloom tomatoes, washed and diced
  • 1 cup olive oil
  • 2 cups loosely packed chunky bread crumbs, home made
  • salt
  • one garlic clove, smashed

Direcciones

  1. Season the diced tomatoes with a generous pinch of salt, add the whole crushed garlic clove and allow to sit, cold, for 20 minutes.
  2. Meanwhile, fry the breadcrumbs in the olive oil, over medium low heat, until they are golden brown and crispy. Drain the cooked breadcrumbs, reserving the oil.
  3. Spread breadcrumbs out on a clean, dry sheet pan and reserve.
  4. Allow the oil to cool to room temperature.
  5. Place the salted tomatoes and all the juice they have released, removing the garlic, in a blender.
  6. Blend on high speed, slowly drizzling in the reserved
  7. olive oil until smooth and completely incorporated.
  8. Strain through a fine sieve and serve with the crispy breadcrumbs and a little more olive oil on top.