Chef Pedro Garzon of Cafe Manolo in Westport was on hand last week at the Westport Farmer’s Market to illustrate his take on gazpacho. Growing up in Barcelona, his cooking reference point is clearly Spanish as is his restaurant, but with French and Italian influences as well.
Garzon’s gazpacho is most noted for the finely chopped vegetables and eggs he (and his restaurant) provide to sprinkle on the soup. And looking at how finely chopped these garnishes are in the slide show photos, you would think that they must be using a very fine mandoline or Robot-Coupe. But, in fact, all of this is simply skilled knife work that comes with practice.
To make Gazpacho Manolo, start with
* 3 lb ripe tomatoes, roughly chopped
* 4 oz cucumbers, roughly chopped
* 4 oz Spanish onions, roughly chopped
* 2 cloves of garlic
* 1 3-inch long piece of baguette
* 1 cup tomato juice
* 2 Tb sherry vinegar
* 1/2 cup extra virgin olive oil
* 1/4 tsp smoked paprika
* 1/4 tsp ground cumin
* 1 tsp sugar
* 2 tsp salt
Garnish: Finely diced tomatoes, peppers, onions, hard cooked eggs. cucumbers and toasted bread croutons.
1. Remove the crust from the bread and cut into small cubes.
2. Soak the bread in 1/2 cup of water for one minute, then squeeze out the water.
3. Mash and mince the garlic with a touch of salt.
4. Place the garlic paste, tomatoes, cucumbers, onions, vinegar, sugar, salt and bread into a food processor or blender.
5. Blend or process until smooth.
6. Add tomato juice, cumin, and paprika to the tomato mixture.
7. Slowly add in the olive oil at low speed into the soup.
8. Force soup through a sieve or strainer to remove and solids.
9. transfer to a glass or nonreactive container and chill until cold.
10. Serve in chilled serving vessels (your choice– use your imagination).
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