Jose Andres Gazpacho No Bread Recipes

JOSé ANDRéS FAVORITE GAZPACHO RECIPE IS A SUMMERTIME CLASSIC WE'LL BE MAKING ALL SEASON

José Andrés Favorite Gazpacho Recipe Is a Summertime Classic We'll Be Making All Season image

Spanish chef José Andrés shares this classic, no-cook gazpacho recipe from his wife Patricia (Tichi), who also hails from Spain-with the editors of 'The Immigrant Cookbook.'

Provided by Parade

Categories Lunch, Snack, Soup/Stew, Appetizer

Time 15m

Yield 6-8

Number Of Ingredients 10

Ingredients

1½ cucumbers, divided
1 green bell pepper, seeded and diced
3 lb ripe plum tomatoes
2 garlic cloves, peeled
¼ cup sherry vinegar
½ cup Oloroso sherry
1 cup extra-virgin olive oil, divided (preferably Spanish)
2 tsp sea salt, plus more to taste
2 slices rustic bread, 1 inch thick
12 cherry tomatoes, halved

Steps:

Peel, seed and chop 1 cucumber. Place cucumber, bell pepper, plum tomatoes, garlic, vinegar, sherry, ¾ cup olive oil and salt in a blender or food processor (you may need to do this in batches. Puree until well blended into a thick orange liquid. If needed, add ½ to 1 cup water to adjust to your preferred consistency and pulse to combine. Pour gazpacho through a medium strainer and refrigerate at least 30 minutes. Preheat oven to 400°F. Cut bread into 1-inch cubes. Toss with 2 Tbsp olive oil. Spread on a baking sheet; bake on middle rack 7 minutes or until golden brown. Set aside to cool. Dice remaining ½ cucumber. To serve, remove gazpacho from refrigerator and stir. Place a few croutons, cherry tomato halves and diced cucumbers in each of 6-8 bowls. Top evenly with gazpacho. Drizzle with remaining 2 Tbsp olive oil and sprinkle with salt.

Nutrition Facts :

GAZPACHO WITH MAINE LOBSTER: GAZPACHO CON BOGAVANTE

Gazpacho with Maine Lobster: Gazpacho con Bogavante image

The idea here was to take a traditional recipe, Gazpacho, and modernize it. The use of Maine lobster brings a touch of the New World and a dose of luxury to the recipe. It would work equally well with any type of seafood.

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 23

Ingredients

2 pounds ripe tomatoes, diced
1/2 cucumber, peeled, seeded, and diced
1/2 green pepper, seeded and diced
1 cup water
6 tablespoons Spanish extra-virgin olive oil
2 tablespoons sherry vinegar
3 ounces bread, torn into small pieces
Kosher salt
2 (1 1/4-pound) lobsters
Kosher salt
2 tablespoons sherry vinegar
10 tablespoons Spanish extra-virgin olive oil
4 plum tomatoes
1 cucumber, peeled
Kosher salt, as needed
1 red pepper, seeded cut into a tiny dice
1 green pepper, seeded and cut into a tiny dice
2 shallots, cut into a tiny dice
Olive oil, frying
4 (1/2-inch thick) slices of bread, cut into 1/2-inch cubes
Spanish extra-virgin olive oil, to garnish
Minced chives, to garnish
Fleur de sel, to garnish

Steps:

Make the Gazpacho: In small batches, mix all ingredients in a blender until very smooth. Pay attention to the consistency. You may have to add more water, as the water content in the ingredients may vary. Strain and chill.
Make the Lobster and Dressing: Fill a large pot with water and add plenty of salt. Bring to a boil and add lobsters. Cook for 1 minute. Remove from water, drain and chill.
Once the lobsters are cool, take off the head and remove the coral and liquid. Pass the coral through a chinois or fine-mesh sieve. Set aside the resulting liquid for use in the dressing. Peel the lobster tails and cut each tail into 6 medallions. Carefully crack the claws and remove the meat. The idea here is to keep the claw meat whole. Split the claw meat in half lengthwise. Refrigerate the lobster meat until needed.
In a bowl, whisk together the reserved coral, vinegar, and oil until smooth and blended. Season with salt, to taste. Set aside.
Make the Garnish: Cut the ends off the tomatoes. Cut the tomatoes in half lengthwise. Peel back the skin and flesh to expose the seeds. Remove the seeds, taking care to keep the mass of seeds whole. The point here is to remove the tomato seeds and their surrounding gel intact. Set aside. (Reserve the tomato flesh for another use.)
Cut the cucumber in half lengthwise and remove seeds. Sprinkle the cucumber generously with salt and let sit for an hour, in a colander in the sink. (The salt will cause the cucumber to release water.) Rinse the cucumber and pat dry with paper towels. Cut the cucumber into a tiny dice.
In a bowl, combine the cucumber, peppers, and shallot. Set aside.
Pour the oil for frying into a large saucepan to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil reads 375 degrees F. Fry the bread cubes until golden brown. Using a slotted spoon, transfer the croutons to a paper towel-lined plate to drain.
To Serve: Pour the chilled gazpacho into a pitcher.
In the center of each bowl, place 2 medallions and 1 claw half of lobster, and 1 tomato seed "filet." Arrange the some of cucumber mixture around the edge of the bowl, sprinkle with chives, and top with 4 croutons. Drizzle the dressing around the lobster, and drizzle the lobster with some of the extra-virgin olive oil. Finally, sprinkle everything lightly with the fleur de sel. At the table, set the bowls in front of your guests and pour some of the gazpacho into each.

JOSE ANDRES GAZPACHO (NO BREAD) RECIPE

Jose Andres gazpacho (no bread) Recipe image

Provided by pegsheer

Number Of Ingredients 7

Ingredients

2 pounds ripe red tomatoes (about 10 plum tomatoes)
8 ounces cucumber (about 1 cucumber)
3 ounces green pepper (about 1/2 bell pepper)
1 tablespoon sherry vinegar
1 garlic clove, peeled
3/4 cup Spanish extra-virgin olive oil
Salt to taste

Steps:

DIRECTIONS 1. Cut out and discard the core at the top of the tomatoes, and chop the tomatoes roughly into quarters. Place in the blender. 2. Peel the cucumber and cut into chunks. Add to the tomatoes in the blender. Cut the pepper in half, and remove the core along with the seeds. Again, chop into large pieces and place in the blender. 3. Add the garlic and sherry vinegar to the vegetables and blend until the mixture becomes a thick liquid. At this point the red tomatoes will turn a wonderful pink color. Taste for acidity. This will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil and season with salt to taste. Re-blend, then pour the gazpacho through a strainer into a pitcher. Place in the fridge to cool for at least half an hour.

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