With temps on the rise, it’s time to master gazpacho – the classic Spanish dish may be the perfect height-of-summer recipe since it requires no cooking (just blending) and incorporates all sorts of seasonal goodies (basil, cucumber, tomatoes and the like). This version from the team at Clink at The Liberty Hotel, chefs Daniel Kenney and Shirley Kiu, gets a hint of spiciness from sambal and chili pepper which they balance out with creamy mozzarella and silky avocado oil. They add finishing touches like toasted sunflower seeds for crunch (though you can use pepitas, too) and basil leaves (or cilantro, if you’re a fan) for a bit of bright herbaceousness.
Garden Vegetable Gazpacho
Details
Servings: 8
Ingredients
for the gazpacho
- 3 pounds assorted tomatoes, cored
- 1 carrot, peeled
- 1 stalk celery
- 3 cloves garlic
- 1 cucumber
- 1 small fennel bulb
- 1 red fresno chili
- 1 tablespoon sugar
- 1 cup sherry vinegar
- 1/2 bunch cilantro
- 1/2 cup tarragon
- 1/2 bunch basil leaves
- 1 teaspoon sambal
- Salt & pepper to taste
- 1 32 ounce bottle tomato juice
- 1 tablespoon lemon juice
- Mozzarella
- Avocado oil
- Toasted sunflower seeds
- Basil leaves
Directions
- Add all ingredients minus salt and pepper and a few basil or cilantro leaves set aside for garnishing the finished dish into a large container and puree with a stick blender until chunky.
- Take half of the mixture and puree in a Vitamix or upright blender until smooth.
- Combine the pureed and the chunky mix and stir together until mixed.
- Add salt and pepper to taste.
- Garnish your soup with fresh mozzarella, a drizzle of avocado oil, toasted sunflower seeds and basil leaves.
