Organic Farmers' Market Gazpacho
Executive Chef Robert Clark
Garnish with fresh intention. Consider topping each bowl with a fine dice of red and yellow pepper, red onion, cucumber, and halved heirloom cherry tomatoes.
3 large red peppers, seeded
1 medium English cucumber, seeded and peeled
3 cloves garlic, peeled, cut in half (centre removed)
4 cups (1 L) plum tomatoes, canned, pureed and strained (no seeds)
1 medium red onion, peeled
1/2 cup (125 mL) extra-virgin olive oil
1/2 cup (125 mL) red wine vinegar
1 cup (250) fresh bread
Salt and pepper, to taste
1 Tbsp (15 mL) Tabasco
The day before you want to serve, roughly chop peppers, cucumber, and onion. Mix all ingredients in a glass dish and leave in fridge over night.
To make, place all ingredients in a food processor. Puree until smooth. Strain the liquid then place in the fridge or on ice for 30 minutes to chill. Serve in ice-cold bowls.
Serves 6.
source: "C Restaurant", alive #298, August 2007
