These two delightfully refreshing gazpacho recipes from celebrated chef Diane Worthington (seriouslysimplefood.com) just aired on Blue Lifestyle.
Serves 6 to 8
- 2 teaspoons anchovy paste
- 3 cups tomato juice
- 21/2 pounds ripe tomatoes, peeled, seeded, and finely chopped
- 2 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 3 large garlic cloves, minced
- salt and freshly ground black pepper
- 2 medium cucumbers, peeled, seeded, and finely chopped
- 3 tablespoons very finely chopped red onion
- 1/4 cup finely chopped fresh basil
- 1 small sweet red pepper, peeled, seeded, and very finely chopped
- 1 small sweet yellow pepper, peeled, seeded, and very finely chopped
- 1/4 cup sour cream or Crème Fraiche
- 1/2 cup sour cream or Crème Fraiche
- 2 tablespoons finely chopped basil
Stir the anchovy paste into the tomato juice until dissolved. Combine this mixture with the chopped tomatoes, chicken broth, olive oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Whisk together until well blended.
Add the cucumbers, onion, and basil to the soup mixture. Reserve two tablespoons of the chopped red and yellow peppers for the garnish. Stir the remaining peppers into the soup. Refrigerate until chilled (at least 4 hours).
Just before serving, whisk the sour cream with a cup of the soup mixture in a small bowl until completely blended. Add to the remaining soup and whisk vigorously. Taste for seasoning.
To serve: Ladle the soup into bowls, garnish with the reserved chopped red and yellow pepper, sour cream or Crème Fraiche, and basil.
Advance Preparation: This may be prepared 8 hours in advance through step 2 and refrigerated until serving.
Where Spain Meets Hawaii By Diane Rossen Worthington
Chef Nick’s Mango Gazpacho
Serves 6 to 8
- 2 large ripe mangos, peeled and roughly chopped (about 4 cups)
- 4 medium yellow tomatoes, roughly chopped (about 4 cups)
- 2 cloves garlic
- 2 small shallots
- 1 cup roughly chopped European cucumber
- ½ cup roughly chopped celery
- ¼ cup lemon juice
- ¼ cup olive oil
- salt and pepper to taste
- 2 tablespoons finely chopped European cucumber
- Favorite hot sauce
Combine all ingredients except oil and salt and pepper in the blender and process until smooth. Add the olive oil slowly so it blends into the soup. Season to taste with salt and pepper.
Refrigerate for at least 4 hours. Four hours before serving chill small glass bowls or martini glasses.
When ready to serve: Pour the soup into the bowls and garnish each one with some diced cucumber, a few drops of hot sauce and olive oil. Serve immediately.
Advance Preparation: This may be made through step 2, covered and refrigerated for up to 2 days in advance. Thin out the soup with a bit of stock, if necessary.
Note: the thickness of the soup will be based on how ripe the mangos are. Since there is no liquid, other than the vegetables, the riper the mangoes the better.