Cooking Classics
The Technique
Fresh Herb Gazpacho
Chilled soups are a must for summer gatherings scheduled during the lunch hour. When a combination of warm party fare is planned such as Shrimp & Sweet Corn Buttermilk Fritters & a little last minute cooking is necessary, Fresh Herb Gazpacho offers the hostess an opportunity to prepare this seasonal cold soup in advance making serving manageable. The good news is that flavors only get better the longer it stands after preparation. Sweet corn, cucumbers & tomatoes are showcased in this particular version that allows the seasons finest to shine in color, texture & taste. Learn how to prepare a beautiful main course fit for a numbers of worthy celebrations.
Fresh Herb Gazpacho
makes 8 cups
2 ears fresh corn on the cob, shucked
1 large cucumber
1 1/2 lbs plum tomatoes, cut in half
1/4 small red onion, cut into pieces
1/4 cup packed fresh cilantro leaves
3 garlic cloves, cut into pieces
2 Tbsp fresh lemon juice
1 Tbsp hot sauce
1 Tbsp chopped fresh thyme leaves
1 Tbsp prepared horseradish
1 tsp kosher salt
1/4 tsp freshly ground pepper
3 cups vegetable juice
Garnish: Fresh thyme
Grill the corn over direct Medium-High heat {350 to 400 degrees} 10 minutes, turning often, until charred. Cool 30 minutes. Cut the kernels from the cobs. Cut the cucumber in half. Peel & seed half of it. Seed the remaining portion & dice it. Set aside. Pulse the peeled cucumber, the tomatoes, the onion, the cilantro & the garlic in a food processor on Low several times & in batches, if necessary, until finely chopped. Transfer the mixture to a 2-quart glass measuring cup. Stir in the diced cucumber, the corn kernels, the lemon juice, the hot sauce, the thyme, the horseradish, the salt & the pepper. Add the vegetable juice. Chill 2 to 24 hours. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Fresh Herb Gazpacho
Fresh Herb Gazpacho makes a wonderful luncheon soup that can be prepared up to two days in advance. However, if outdoor entertaining is in order, consider serving it as an appetizer. Portion the soup in shot glasses & accompany it with a beautifully arranged cheese platter filled with relishes & flatbread. Gin & vodka cocktails would make lovely accompaniments to this delicious soup.
The Technique
A few pieces of equipment will be needed in order to complete the task. Gather a good, sharp knife, a cutting board & a food processor. Read through the recipe before beginning. Here’s what you should know.
No. 1
Cut the cucumber in half. Peel & seed half of it. Seed the remaining portion & dice it. Set aside.
No. 2
Grill the corn over direct Medium-High heat {350 to 400 degrees} 10 minutes, turning often, until charred. Cool 30 minutes. Cut the kernels from the cobs.
2a
Charred corn kernels add lovely color & flavor to the soup. Look to The Basics: Sweet Corn for pointers on how to select, prepare corn for cooking applications & cut it from the cobs.
No. 3
Pulse the peeled cucumber, the tomatoes, the onion, the cilantro & the garlic in a food processor on Low several times & in batches, if necessary, until finely chopped. Transfer the mixture to a 2-quart glass measuring cup. Stir in the diced cucumber, the corn kernels, the lemon juice, the hot sauce, the thyme, the horseradish, the salt & the pepper.
No. 4
Add the vegetable juice. Chill 2 to 24 hours. Garnish, if desired.
No. 5
The longer the Fresh Herb Gazpacho stands before serving, the more pronounced the flavors will become. When entertaining, serve the soup in short beverage glasses to highlight the colors from the vegetables. Heirloom demitasse spoons offer good scale to the smaller portions.
The Tune
“Summertime” Ella Fitzgerald & Louis Armstrong
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Be sweet.
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