CONNECTICUT, USA — Today in the FOX61 kitchen is Chef Fredric Kieffer with the GHG Restuarant Collection, associated with Delamar Hotel Collection in Connecticut. He's showing us how to make a delicious gazpacho soup that can be found at the hotels.
There will be six restaurants at various Delamar Hotel locations across the state by the end of the year. The two new restaurants will be La Plage Restaurant & Oyster Bar in Mystic, along with Dandelion in Westport.
Gazpacho soup
This recipe yields about 12 servings, depending on the size of the vegetables
Ingredients
Diced large tomatoes: 10 pcs (approx. 4lbs)
Diced red peppers: 3 pcs
Diced celery branches: 6 pcs
Large English cucumber peeled and diced: 3 pcs
Spanish onion, diced: 1 pcs
Fresh Garlic, peeled & sliced: 1 oz
Diced jalapeño (keep the seeds): 1 pcs
Sherry vinegar: 2 oz
Extra Virgin Olive Oil (EVOO): 1/4 cup
Juice from two Lemon juice 2 pcs
Salt: to taste
NO PEPPER
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Garnishes
Diced avocado
Sliced cherry tomatoes
Pumpkin seeds
Basil oil
Toasted mini croutons
Diced basil leaves
Instructions
Prepare the Vegetables:
Dice the tomatoes, red peppers, celery, cucumber, Spanish onion, and jalapeño.
Slice the garlic.
Combine ingredients:
Combine all the diced vegetables in a large bowl with sherry vinegar, lemon juice, EVOO, and salt. Mix well.
Marinate:
Cover the mixture and refrigerate for at least 48 hours, up to 4 days, to allow the flavors to meld.
Blend the gazpacho:
After marination, puree the vegetable mixture using a stick blender until smooth.
Pass the blended mixture through a large bouillon strainer (use a large mesh bouillon strainer or else it will hold back too much pulp) to achieve a smooth consistency.
Prepare the garnishes:
Blanch a bunch of fresh basil in salted water for a few seconds, then shock it in ice water to stop the cooking process.
Pat dry the basil thoroughly and blend it with EVOO.
Let it infuse for one hour, then strain through a cheesecloth.
Pumpkin seeds and mini croutons:
Toast the pumpkin seeds and mini croutons until golden brown.
Diced Basil Leaves & Avocado:
Dice fresh basil leaves and avocado to order.
Serve
Serve the gazpacho chilled. Arrange the garnishes on top, including diced avocado, sliced sherry tomatoes, pumpkin seeds, basil oil, toasted mini croutons, and diced basil leaves.
Enjoy your refreshing and flavorful gazpacho!
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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