Chilled Gazpacho Recipe

All Recipes
By Chef Sean Ruddy
High Hampton Inn

Yield: 10 Portions

Ingredients:
  • 1 oz. Jalapeño Pepper (seeded small dice)
  • 14 oz. Plum Tomato (concassé)
  • 5 oz. Green Pepper (seeded small dice)
  • 2 ½ oz. Scallions (split diced)
  • 1 ¾ oz. Cucumbers (peeled seeded small dice)
  • 1 ¾ oz. Celery (small dice)
  • 3 Tbs. Basil (fresh chopped)
  • 3 Tbs. Cilantro (fresh chopped)
  • 1 Tbs. Tarragon (fresh chopped)
  • 1 Qt. Chicken or Vegetable Stock
  • ¼ oz. Extra Virgin Olive Oil
  • ¾ oz. Balsamic Vinegar
  • ½ tsp. Salt
  • ¼ tsp. White Pepper (ground)
  • 3 drops Tabasco Sauce
  • 2 tsp. Worcestershire Sauce
Croutons for Garnish:
  • 1 oz. Bread Cubes
  • 1/3 oz. Extra Virgin Olive Oil
  • 1 ea. Garlic Clove (whole mashed)
Method:

Combine all ingredients except the cucumber and the garnish in a food processor until smooth. Add the cucumber. Chill the soup overnight to let the flavors develop. Prepare the croutons by sautéing the garlic clove in the oil and then adding the bread cubes. Sautee until crisp and lightly browned. Serve in chilled soup bowls. Garnish with the croutons.