THOMAS KELLER'S GAZPACHO SCENTED WITH MINT
Thomas Keller, owner and chef of the French Laundry Restaurant in Yountville, California, has established an elegant
country-style dining spot at the top of the two-lane highway that wends through the Napa Valley wine country. For
this volume, he offers a recipe that shows how a disarmingly simple dish like gazpacho can become refined with a
creative touch, in this case refreshing mint. With a restaurant-style flourish, he arranges the condiments in large,
individual soup bowls and ladles the soup around them. For home serving, the condiments can be set on the table for
each person to add according to taste. Fried bread cubes or plain crostini are a traditional accompaniment.
-Thomas Keller (Yountville, CA)
Serves 6 to 8
| (CLICK TO BUY)
1 medium white onion
1 medium green bell pepper
2 medium cucumbers, peeled
2 large tomatoes (about 3/4 pound)
1/4 cup (packed) fresh mint leaves
1 tablespoon minced garlic
1/4 cup tomato paste
Juice of 1 lemon (about 2 tablespoons)
1/4 cup distilled white vinegar
3/4 cup extra virgin olive oil
2 quarts tomato juice
Gazpacho condiments (suggestions follow)
|1.||Roughly chop the onion, green pepper, cucumbers, tomatoes, and mint leaves and place in a bowl. Add the garlic, tomato paste, lemon juice, vinegar, olive oil, and tomato juice. Stir to mix, cover, and marinate in the refrigerator overnight.
|2.||The next day, pass the mixture through a food mill or process, in a food processor, then press through a China cap or a fine sieve. Return to the refrigerator and prepare the condiments.
|3.||To serve, place a generous amount of each garnish in large individual soup bowls. Ladle the soup around the condiments and serve right away, while still cold.
|Gazpacho Condiments (Makes as much as you want)|
Mince equal amounts of red onion, green bell pepper, and cucumber, keeping them separate. Dice an equal amount of tomato. Shred a big handful of mint leaves. To serve, place on individual small plates and set on the table, or add a spoonful of each to each bowl before ladling in the gazpacho.