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    THOMAS KELLER'S GAZPACHO SCENTED WITH MINT
    from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

    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
    INGREDIENTS (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)

    Print recipe
    PREPARATION

    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.


    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Green Bell Pepper - $1.29/lb
     Farm Fresh, Lg
     
      Green Cucumber, Medium - $1.49/ea
     Farm Fresh, Med
     
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
     
      Mint - $2.49/ea
     Farm Fresh
     
      Contadina Tomato Paste - $0.99/ea
     6oz
     
      Campbell's Tomato Juice - $3.29/ea
     46oz
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    You May Already Have
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Heinz Distilled White Vinegar - $2.19/ea
     32oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
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