Gazpacho Mousse Recipes

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Steps:

• Put the bread crumbs, garlic and oil into the container of a food processor or electric blender. Blend thoroughly.
• Add one-half cup of diced tomatoes, one-half cup diced cucumber, the vinegar, chopped scallion, diced red pepper, the tomato juice, sugar and half the basil and blend as smoothly as possible. Scrape the liquid into a mixing bowl and add the remaining tomatoes, cucumber, onion, red pepper and basil. Blend well.
• Pour about one-fourth cup of the sauce into a saucepan and add the gelatin. Cook, stirring, over very low heat until the gelatin dissolves. Combine the gazpacho with the gelatin mixture and blend well.
• Let cool but do not allow the mixture to set.
• Beat the egg whites until they stand in soft peaks. Scrape them into the gazpacho mixture and blend well with a whisk.
• Lightly oil the inside of four individual half-cup souffle dishes, ramekins or other molds. Spoon or ladle equal portions of the gazpacho mixture into each mold. Cover with plastic wrap and refrigerate overnight. To serve, run a knife around the inside of each mold. Sit the molds briefly in a basin of warm water. Wipe off the bottom of the molds, and invert each on a plate.

Steps:

• Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
• Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
• Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• Combine the oil and chilies and let stand at least 24 hours.
• When ready to prepare this dish, place four round cookie-cutter molds, each about one-and-one-half inches in diameter and one-and-one-half inches in height, on a flat surface with the sharp edges up.
• Cut enough of the salmon into small cubes to make four tablespoons. Cut enough of the tuna into small cubes to make four tablespoons. Place the cubes in a small bowl and add the lime juice, sour cream and salt and pepper to taste. Blend well and set aside.
• Cut the remaining salmon on the bias into very thin slices. Arrange one slice at a time over the upper edges of one mold covering the inside bottom of the mold and slightly overlapping at the top. Let the slices hang over the edges. Use only enough slices to line the mold. Line the other three.
• Spoon one-quarter teaspoon of the caviar inside each of the salmon-lined molds. Spoon equal portions of the cubed fish mixture on top of the caviar. Fold over the overhanging bits of the salmon slices to enclose the filling and cover the top of each mold neatly. Unmold each serving on large, white dinner plates.
• Cut the remaining salmon and tuna into very thin slices. Arrange equal portions of the tuna and salmon slices, edges slightly overlapping, in a neat pattern in the center of the plate.
• Unmold one portion of gazpacho mousse onto each plate, opposite the filled salmon molds.
• Put the mustard and vinegar in a small mixing bowl and start beating with a wire whisk. Remove the hot chilies from the oil and beat the oil into the sauce. Add salt, pepper, cucumber, sweet red pepper and scallion. Blend well. Spoon equal portions of the sauce over the salmon and tuna slices. Garnish each serving with salad leaves.

Steps:

• Prepare the gazpacho: In the bowl of a food processor fitted with a metal blade, mince the garlic. Add the remaining ingredients, process until thoroughly blended and season to taste with salt and pepper. The soup will be fairly thick. Refrigerate until just before serving. The soup should be consumed the day it is made.
• Prepare the mousse: Just before the soup is to be served, bring a small pot of water to the boil. In the bowl of a food processor fitted with a metal blade, finely chop the zucchini. Blanche the zucchini for several minutes in the boiling water, drain and rinse with cold water to retain the green color. Whip the cream until quite stiff, then fold the zucchini into the cream. Season to taste with salt and pepper.
• Brush the prawns with oil and broil or grill just until they are opaque and still resilient but not too firm, about two minutes on each side.
• To serve, fill four chilled, shallow soup bowls with the gazpacho. Arrange five prawns in a circle on top of the soup. With a melon baller (or pastry bag and large round tip), form the zucchini mousse into rounds and arrange them in between the prawns. Serve immediately. If any zucchini mousse remains, pass it in a small bowl for additional servings.

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.