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Gazpacho
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 6¼ Gallons/200
Servings (4 fluid ounces each)
Ingredients:
- 18¾ pounds tomatoes, peeled, seeded
and diced
- 7¾ pounds cucumber, peeled, seeded
and diced
- 4¼ pounds green bell pepper, seeded
and diced
- 2¼ pounds onions, diced
- 3 ounces garlic, finely chopped
- 1½ pints white wine vinegar
- 2 ounces salt
- 2 pints extra virgin olive oil
- 6¼ fluid ounces lemon juice
- 4 quarts tomato juice
- 1/8 ounce cayenne pepper
- 9 cups vegetable stock
- 1½ ounces fresh cilantro, chopped
- 1½ ounces fresh Italian parsley, chopped
Method:
Put half of the tomatoes, cucumbers, peppers and onions in a large
bain marie with the liquids and spices. Purée the contents
of the bain marie with an immersion blender. Add the remaining vegetables
and adjust seasoning if necessary. Allow the soup to sit for 24
hours before service.
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