Green Gazpacho ala Laurel Restaurant, San Diego

[Guest guest]

Xpst

 

Looks good! Yum.

Brenda Adams

 

 

* Exported from MasterCook Buster *

 

Green Gazpacho (Laurel Restaurant)

 

Recipe By : Doug Organ, chef-owner, Laurel Restaurant, San Diego

Serving Size : 6 Preparation Time :

Categories : Restaurant Soups/Stews/stocks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 english cucumber -- seeded and diced

12 ounces tomatillos -- peeled and diced

1/2 small spanish onion** -- chopped

3 scallions -- sliced

1 clove garlic -- peeled and sliced

2 ripe avocados -- peeled and diced

1/2 serrano chili** -- seeded

1/4 bunch cilantro -- chopped

1/4 bunch Italian parsley -- chopped

2 ounces white bread -- crust removed,

-- cubed

1 egg

OR use 2 tablespoons pasteurized eggs

1/2 cup olive oil

2 teaspoons sherry vinegar

2 teaspoons kosher salt

1 pinches white pepper

1 pinches cayenne pepper

1 cup cold water -- plus 2 tablespoons

-- more

cilantro sprigs -- for garnish

***TOMATO RELISH***

2 medium ripe tomatoes* -- peeled, seeded and

-- diced

1/2 spanish onion -- minced

1/2 serrano chili -- minced (optional)

1 tablespoon minced parsley

1 tablespoon minced cilantro

2 tablespoons olive oil

1/2 teaspoon kosher salt

 

* 1 red and 1 yellow tomato are a good combination

 

** reserve the other half onion and serrano for making the tomato relish

 

Combine cucumber, tomatillos, onion, scallions, garlic, avocados, chili,

cilantro and parsley in a food processor fitted with the metal blade until

smooth. Pour the puree over the bread pieces in a large bowl, and let sit for

30 minutes.

 

Whisk together the egg and oil to emulsify, creating a mixture similar to

mayonnaise. Stir into the soup and mix well.

 

Puree in blender and strain through a very fine sieve. Add vinegar and season

with salt, pepper and cayenne. Add cold water, mix thoroughly and adjust

seasonings.

 

Refrigerate until well chilled. Divide the soup among six chilled soup bowls,

and garnish with a heaping tablespoon of tomato relish, and with a cilantro

sprig.

 

For the tomato relish: Combine all of the relish ingredients in a mixing bowl.

Refrigerate until ready to serve.

 

Doug Organ is chef-owner of San Diego's upscale Laurel Restaurant and also, The

WineSellar & Brasserie.

 

Note: Chef Organ does different things with this soup. He sometimes makes a

sauce of the soup, serves it with grilled seafood, and offers it on some

frisse, the curly, barely bitter-tasting French endive. For a wedding party

soup, he topped the soup with lobster. In general, at the Laurel, when he

serves it as a soup, he generally tops it with the tomato relish above.

 

Found in the San Diego Union Tribune Newspaper (can't find date). MC formatted

by Brenda Adams <adamsfmle

 

 

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