Gazpacho Soup and Zucchini Carpaccio
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Kyle and Melissa Breslow’s Gazpacho Soup and Zucchini Carpaccio from EP 2 of New Day New Chef
Gazpacho Soup and Zucchini Carpaccio
Ingredients
Gazpacho Soup
- 5 medium fresh tomatoes (cut in halves)
- 1 large cucumber
- 2 sweet mini peppers
- 1/4 medium red onion
- 1 clove garlic
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- fresh ground white pepper to taste (optional)
- 1 avocado (embellishment)
- 1/2 cup basil leaves (embellishment)
Zucchini Carpaccio
- 4 zucchini (ends cut off)
- 1 tbsp freshly squeezed lemon juice (1/2 lemon)
- 1/2 tsp fine sea salt (or to taste)
- 1 ripe avocado (peeled and thinly sliced)
- 4 sprigs fresh thyme (or to taste)
- 4 sprigs fresh oregano (finely chopped. Or to taste)
Instructions
For the Gazpacho Soup
- Add all ingredients together in a blender. Puree until smooth.
- Cover and chill in refrigerator for 2 hours.
- When serving add basil and avocado to top. Optional to add chopped tomatoes, cucumbers and/or chopped onions to add texture.
- Sprinkle with a few drops of olive oil as last step, and serve.
Zucchini Carpaccio
- Mix together lemon juice, salt, and oil. Whisk to blend.
- Slice zucchini as thinly as possible. Place slices on platter and drizzle with lemon mixture. Distribute mixture evenly. Cover and marinate at room temperature for 20 minutes to an hour.
- Optional to add avocado slices between zucchini slices. Play with adding other herbs including basil. Season with salt to taste and garnish with oregano and thyme, and serve.
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About the Author: Heather Dahman
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