Gazpacho Gets a Makeover - Martha Stewart Living Radio: Th...

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August 30, 2011
Gazpacho Gets a Makeover
Posted by Jon Costantino
Looking for a delicious, new dish to impress your guests at this weekend's Labor Day party? Nothing says summer like a refreshing bowl of cold gazpacho.
Today on "Morning Living," Brian and Betsy spoke with Marjorie Druker, owner of the New England Soup Company, who shared two of her less
traditional takes on the classic warm-weather dish. Photos and recipes are below. Enjoy!
New England Soup Factory’s Yellow Tomato Gazpacho with Lobster
Makes 2 gallons
In my opinion the two best things about summer in New England are the arrival of gazpacho on summer menus and the abundance of freshly caught sweet
lobsters. I have taken my love for both of these items and paired them together to create a refreshing iced soup that is sure to please even the most
discriminating palate. At New England Soup factory, we encourage our customers to take home quarts of our soups and pass them off as their own. We
give them serving suggestions and tell them to place the soups in their prettiest china or stemware. It’s our little secret.
12 large yellow tomatoes blanched, peeled, and diced
3 yellow peppers, diced small
2 bunches of scallions, sliced small
1 large Vidalia onion, diced small
2 English cucumbers, diced small
1 golden pineapple, diced small
2 papayas, diced small
6 cloves of fresh garlic, minced
2 pounds of chilled and cooked lobster meat in bite-sized pieces
1 cup of extra-virgin olive oil
Juice of six limes
1/4 cup of champagne vinegar
1 tablespoon of green Tabasco sauce
1/2 cup fresh basil leaves, chopped
1 cup plain bread crumbs
8 cups of V-8 Splash juice (tropical flavor)
Kosher salt and freshly ground black pepper to taste
Avocado for garnish
1. In a very large and deep bowl, add all of the vegetables and fruits, including the fresh garlic. Sprinkle with salt and pepper. Add the olive oil, lime juice,
and Champagne vinegar. Stir well and let macerate for 15 minutes.
2. Add the remaining ingredients, except for the lobster, and stir to combine. Take 4 cups of this mixture and puree with a blender and add back into the
soup. Add the lobster and gently stir to incorporate. Check for seasoning, and chill at least 4 hours before serving. Ladle chilled gazpacho in glass bowls or
wine goblets and top with fresh avocado and lobster to garnish.
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Gazpacho Gets a Makeover - Martha Stewart Living Radio: Th...
Watermelon Lychee Gazpacho
Makes 8-10 servings
I was dying to create a great watermelon soup recipe. It’s not as easy as it sounds. It needed to have a crunch to it, and I wanted to illuminate the taste of the
sweet and juicy melon. Cucumbers pair nicely with watermelon because they are sweet, crunchy, and mellow. I am infatuated with lychee nuts, and I knew
that the beautiful sweet overtones of the fruit would give this soup a new level of taste. Lychee nuts are not beautiful in color, but alongside chunks of pink
seedless watermelon, this combination becomes a masterpiece.
1 large (7 - 10 pounds), seedless watermelon, rind removed and cut in half
2 English cucumbers, peeled and diced small
2 bunches of scallions, sliced (use both white and green parts)
2 cans of drained and pitted lychee nuts, cut each one into 4 pieces
1 yellow pepper, seeded and diced small
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1/2 cup fruity extra-virgin olive oil
2 tablespoons raspberry vinegar
Juice of 3 limes
4 cups V-8 vegetable juice
6 cups V-8 Splash (Guava or any tropical fruit variety)
1/2 bunch chopped fresh cilantro leaves
2 tablespoons freshly chopped mint leaves
Kosher salt and freshly ground black pepper to taste
1. Place half of the watermelon in a food processor or blender; puree until liquefied and then set aside. With the remaining half of the watermelon, dice into
1/2-inch cubes and place in a very large bowl. Add the scallions, and cut the lychee nuts, cucumbers, yellow pepper, garlic, and jalapeño pepper. Squeeze
the fresh lime juice into the bowl, and toss the vegetable gently. Drizzle the olive oil and raspberry vinegar over the vegetables, and season with some salt
and pepper. Add the remaining ingredients, including the pureed watermelon, and stir well so that everything is combined evenly. Taste for seasoning. If
you like it more acidic, you may add more lime juice or raspberry vinegar. If you like it spicier, add more jalapeño pepper. Chill at least 3 hours before
serving. Garnish each bowl with a cold-pitted lychee nut and some sliced scallions.
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Tags: gazpacho
Posted by Jon Costantino on August 30, 2011 in Food, Morning Living, Recipes
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