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Receta Heirloom Tomato Gazpacho with Olive Oil, and crispy breadcrumbs
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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
- Season the diced tomatoes with a generous pinch of salt, add the whole crushed garlic clove and allow to sit, cold, for 20 minutes.
- 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.
- Spread breadcrumbs out on a clean, dry sheet pan and reserve.
- Allow the oil to cool to room temperature.
- Place the salted tomatoes and all the juice they have released, removing the garlic, in a blender.
- Blend on high speed, slowly drizzling in the reserved
- olive oil until smooth and completely incorporated.
- Strain through a fine sieve and serve with the crispy breadcrumbs and a little more olive oil on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 692 | |
| Calories from Fat 503 | 73% |
| Total Fat 56.87g | 71% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 396mg | 17% |
| Potassium 109mg | 3% |
| Total Carbs 39.08g | 10% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.35g | 2% |
| Protein 7.25g | 12% |
Comentarios
09 de Noviembre de 2011This looks great Chef Alex! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
