Chef Bill Lyle of Ella’s Restaurant in Fayetteville shows us how to make a layered gazpacho cocktail recipe perfect for all of your farmer’s market finds.
Watch this three part segment to see how to make the recipe.
Red Gazpacho:
1 lb. Ripe Red Tomatoes, fine dice
1 cup Red Bell Peppers, fine dice
1 t. Habanero Pepper, fine dice
½ cup Red Onion, fine dice
½ cup Cucumber, peeled and seeded, fine dice
2 t. Garlic, minced
1 cup Day old Bread, cubed
2 T. Basil, chopped
2 T. EVOO
2 t. White Balsamic Vinegar
1 ea. Fresh Lime, juiced
1 T. Worcestershire Sauce
½ t. Cumin Seeds, toasted and ground
2 t. Sugar
S & P to taste
Tomato Juice
Place all of the cucumber and half of the tomatoes, bell peppers and red onion in a medium mixing bowl. Add all of the remaining ingredients into a blender with some of the tomato juice. Slowly add more tomato juice while blending until desired consistency. Combine blended soup with fine diced vegetables in mixing bowl.
Green Gazpacho:
1 lb. Green Tomatoes (rough chop)
1 cup Green Bell Peppers (rough chop)
1 cup Cucumber, peeled (rough chop)
2 ea. Jalapeno, seeded (rough chop)
1 ea. Avocado
2 t. Garlic (minced)
1 cup Green Onions (chopped)
2 T. Cilantro
1 T. Mint
2 T. Honey
¼ cup EVOO
2 ea. Limes (juiced)
1 cup Day old Bread (cubed)
S & P to taste
Combine all ingredients in blender, blend ‘til smooth.
White Gazpacho:
I lb. Cauliflower (blanched and shocked)
½ cup Pine nuts (toasted)
½ cup Almonds (toasted)
1 ea. Shallot (chopped)
½ cup Cucumber (peeled and chopped)
1 t. Garlic (minced)
¼ cup Parmesan (grated)
2 T. Sherry Vinegar
3 T. EVOO
Salt and White Pepper to taste
Combine all ingredients in blender, blend ‘til smooth.
Layer in glass, top with garnish such as fresh herbs or grilled vegetables or shrimp.
