Chef Johns Gazpacho Recipes

CHEF JOHN'S WHITE GAZPACHO

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
• Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
• Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.

GOLDEN STATE GAZPACHO

Steps:

• Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water. Blend until smooth, starting with a few pulses and finishing on high speed.
• Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.
• Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.

CHEF JOHN'S GAZPACHO

Steps:

• Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
• Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
• Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
• Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

CHEF JOHN'S GAZPACHO

Steps:

• combine diced tomatoe, cucumber, bell pepper, green onion, jalapeno and garlic in lg bowl with salt oregano cumin cayenne and black pepper Place cherry tomatoes, olive oil, lime juice, balsamic and worchestire in blender. Puree until smooth, strain into tomato-cucumber mixture. Put 1/3 of the mixture into blender...puree until smooth..return to remaining mixture. stir to combine and refrigerate for up to 2 hours...salt&pepper to taste