Mom S Gazpacho Recipe Recipe For Eggplant

EGGPLANT GAZPACHO

Steps:

• Preheat oven to 350 degrees F.
• Bake eggplant on a small sheet tray for 35 minutes. After cooked, cut in 1/2, scrape out the flesh and place in a small bowl.
• In a small pan over medium heat, add olive oil and onion. Saute onion until just starting to brown, about 10 minutes. Add 2 large pieces of garlic. Cook for another 5 minutes and add cumin. Cook 5 minutes more. Remove from heat. Combine onion and cooked eggplant in a blender or food processor. Add lowfat yogurt, tahini, lemon juice, tomato water, salt, pepper, and a few drops of hot sauce. Blend until smooth. Strain and adjust seasoning.
• Place in a container, cover and refrigerate until ready to use.
• Place tomatoes in food processor or blender and puree. Place cheesecloth into a colander over a bowl. Pour tomato liquid into cheesecloth. Place in the refrigerator and let tomatoes drip overnight. Remove the tomato water from the bowl and reduce it by half over medium heat in a medium saucepan. Store in covered in the refrigerator. Remove solids from the cheesecloth and reserve for another use.
• To Serve:
• Remove gazpacho from refrigerator. Take a vegetable of your choice such as carrots and steam or saute until cooked. You can use various vegetables if you desire. Place 2 tablespoons of diced, steamed vegetables at the bottom of the bowl. Pour in the gazpacho and serve with Beet Chips, if desired, on the side (see Duck Beets recipe).

MOM'S GAZPACHO

Steps:

• Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
• In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
• Sprinkle garlic with a pinch of salt, and set in bowl.
• When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
• Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
• Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.

ROASTED VEGETABLE GAZPACHO

Steps:

• Preheat oven to 400 degrees F.
• Cut the tomatoes, zucchini, eggplant, and onions into large chunks as directed, making all the chunks approximately the same size. Toss the vegetable chunks and garlic cloves in a large bowl with the olive oil.
• Spread vegetables in a single layer in a roasting pan. Roast in the preheated oven 25 minutes or till tender, turning once.
• Puree the vegetables with the 4 cups broth and place in a large bowl. Add sherry vinegar and black pepper to taste.
• Cut crusts off bread slices and discard or reserve for another use. Tear the bread slices into pieces and stir into the soup mixture.
• Refrigerate several hours. Serve garnished with fresh chopped cilantro.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.