Gazpacho topped with avocado

I've always been a fan of gazpacho and the refreshing simplicity of ingredients but it wasn't until a recent dining experience at the Bidwell Street Bistro (Folsom CA) I truly fell in love.

Determined to recreate the mix I whipped up a batch in my kitchen at home. Alas, I only had cantelope - not watermelon - on hand. While not quite the same as Bidwell's delicious concoction it still had me me swooning with culinary delight!

Gazpacho topped with avocado

Serves 2 with leftovers

· 1 1/2 pounds tomatoes, peeled, seeded and roughly chopped
· ½ red bell pepper, stemmed, seeded and roughly chopped or..roasted peppers (jar)
· 1 cucumber (hothouse) peeled and roughly chopped
· 2 slices stale white bread, crusts removed
· 3 cups cold water
· 1 clove garlic, peeled
· 1/8 cup sherry or good wine vinegar
· ¼ cup olive oil
· Salt, freshly ground pepper to taste

Soak the bread in 1 cup water for 5 minutes then squeeze out the water.

Place the bread in a food processor or blender along with the tomatoes, pepper, cucumber, water, garlic and vinegar. Process until smooth. With the processor running slowly add the olive oil. Season with salt and pepper.

Refrigerate until ready to serve.

To serve, roughly chop the avocado and place in the center of the gazpacho. If desired add watermelon or cantelope balls.

Recipe courtesy of “How to Cook Everything” – Mark Bittman.

Bidwell Street Bistro
1004 East Bidwell Street
Folsom, CA 95630

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