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Receta Green Gazpacho (Laurel Restaurant)
by Global Cookbook

Green Gazpacho (Laurel Restaurant)
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  Raciónes: 6

Ingredientes

  • 1 x english cucumber, seeded and diced
  • 12 ounce tomatillos, peeled and diced
  • 1/2 sm spanish onion**, minced
  • 3 x scallions, sliced
  • 1 x clove garlic, peeled and sliced
  • 2 x ripe avocados, peeled and diced
  • 1/2 x serrano chili**, seeded
  • 1/4 bn cilantro, minced
  • 1/4 bn Italian parsley, minced
  • 2 ounce white bread, crust removed, cubed
  • 1 x egg Or possibly use 2 Tbsp. pasteurized Large eggs
  • 1/2 c. extra virgin olive oil
  • 2 tsp sherry vinegar
  • 2 tsp kosher salt
  • 1 pch white pepper
  • 1 pch cayenne pepper
  • 1 c. cool water, plus 2 Tbsp. more cilantro sprigs, for garnish
  • 2 med ripe tomatoes*, peeled, seeded and diced
  • 1/2 x spanish onion, chopped
  • 1/2 x serrano chili, chopped (optional)
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped cilantro
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp kosher salt

Direcciones

  1. 1 Red and 1 yellow tomato are a good combination
  2. reserve the other half onion and serrano for making the tomato relish
  3. Combine cucumber, tomatillos, onion, scallions, garlic, avocados, chili, cilantro and parsley in a food processor fitted with the metal blade till smooth. Pour the puree over the bread pcs in a large bowl, and let sit for 30 min.
  4. Whisk together the egg and oil to emulsify, creating a mix similar to mayonnaise. Stir into the soup and mix well.
  5. Puree in blender and strain through a very fine sieve. Add in vinegar and season with salt, pepper and cayenne. Add in cool water, mix thoroughly and adjust seasonings.
  6. Chill till well chilled. Divide the soup among six chilled soup bowls, and garnish with a heaping Tbsp. of tomato relish, and with a cilantro sprig.
  7. For the tomato relish: Combine all of the relish ingredients in a mixing bowl.
  8. Chill till ready to serve.
  9. Doug Organ is chef-owner of San Diego's upscale Laurel Restaurant and also, The WineSellar & Brasserie.
  10. Note: Chef Organ does different things with this soup. He sometimes makes a sauce of the soup, serves it with grilled seafood, and offers it on some frisse, the curly, barely bitter-tasting French endive. For a wedding party soup, he topped the soup with lobster. In general, at the Laurel, when he serves it as a soup, he generally tops it with the tomato relish above.