Summer Recipe Series – Vegetable Gazpacho
Summer Recipe Series with Jenny Johnson presented by the BCAE.
Chef and Owner William Kovel of Kendall Square’s Catalyst Restaurant shows us how to create summer’s coolest soup, gazpacho.
Summer vegetable gazpacho from Chef William Kovel
Prep time 20 minutes, chill time 2 hours 2 medium ripe Jersey tomatoes, rough chopped ½ cucumber, peeled, seeded, rough chopped ½ roasted red pepper 1 clove of peeled garlic 4 tablespoons extra virgin olive oil 3 tablespoons good quality red wine vinegar ¼ red pepper flake ½ teaspoon kosher salt 3 rurns of a black pepper mill ¼ teaspoon hot smoke Spanish paprika
In a medium size bowl, add all ingredients and mix. Leave to infuse for 15 minutes at room temperature. In a blender or food processer add and pulse, until pureed. Gazpacho should still have texture. If you want a smoother soup, puree the soup until no texture remains. It is important that you pulse the blender or the food processor. It controls the soups consistency. Soup is best if chilled for two hours and flavors are allowed to marry.
For the garnish: 4 blanched peeled cherry tomatoes 4 zucchini ribbons 2 leaves of medium sized torn basil leaves
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