Tomato-Watermelon Gazpacho with Almond Tuile
NOTE: The ingredients in this soup can vary in size and water content, so it is important that you make adjustments to acheive the correct consistency.
|20 each tomatoes, roma • seeded and chopped|
|1 each watermelon • seeded and chopped|
|2 each onion - medium • chopped|
|3 each jalapeno • seeded and chopped|
|4 each cucumber • peeled and chopped|
|1 can tomato juice|
|.5 cups red wine vinegar|
|2 tbsp salt|
|1/4 cup cholula|
FOR THE GAZPACHO:
1. Puree in a vita prep in batches.
2. Adjust consistency and seasoning once the process is complete.
3. Chill thoroughly and serve in chilled square soup bowls.
|1 each english cucumber • brunoise|
|1 each red onion • brunoise|
|1 each red pepper • brunoise|
|1/4 cup chopped parsley|
|1/4 chopped mint|
|red wine vinegar as needed|
|salt as needed|
|pepper as needed|
FOR THE VEGETABLE GARNISH:
1. Combine all ingredients
2. Add two heaping tablespoons of vegetables to each 8 oz serving of gazpacho in the center of the bowl
|1 each soft baguette • crust removed|
|1 cup almonds, sliced|
|1/4 cup maple syrup|
|1/4 cup egg yolks - pasteurized|
|sea salt as needed|
FOR THE ALMOND TUILES:
1. Slice the baguette with the crust removed into three sections.
2. Slice each section lengthwise on a slicer approximately a centimeter thick to create "tuiles"
3. Combine the maple syrup, egg yolks, and almonds in a bowl
4. Place the tuiles on a greased, lined sheet tray
5. Carefully spread a small amount of the almond mixture upon each tuile
6. Bake at 300F until crispness is acheived, about 8-10 minutes rotating as needed during cooking process to prevent over browning of the almonds
7. Garnish each bowl of soup with two tuiles on the side, as shown.
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