Gazpacho With Herbs And Chiles Recipes

Steps:

• In the bowl of a food processor or in a blender, combine the shallots with the onion and pulse until finely chopped; do NOT puree! Turn into a large bowl. Place the cucumber, fennel and hot pepper in the food processor and do the same, then add them to the onion mixture. Then add half of the tomatoes with half of the bread chunks, pulse and turn them into the bowl as well. Finally, pulse the rest of the tomatoes with the remaining bread, add them to the lot and stir to mix.
• Scoop 1 cup of the vegetable mixture back into the food processor, then add the tomato juice, olive oil and vinegar and season with salt and pepper. Puree the mixture, then add it to the bowl along with the diced zucchini and bell pepper; stir to mix. Check the seasonings.
• Chill the soup for at least 3 hours and up to 2 days (the longer you let it sit in the fridge, the more the flavors meld) and serve quite cold. Stir well before serving, adjust the seasonings as needed and pass the diced avocado and lime wedges on the side if desired. You may also want to give the portions a final drizzle of extra-virgin olive oil.

Steps:

• For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.
• For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.
• Drain on paper towels and sprinkle with the Parmesan.
• To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.

Steps:

• Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
• Combine cucumber and onion in a bowl. Set aside.
• Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
• Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

Steps:

• In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour. Garnish with shrimp if desired.

Steps:

• Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)

Steps:

• Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
• To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.