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–+ servings
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Gazpacho Soup and Zucchini Carpaccio

Kyle and Melissa Breslow's Gazpacho Soup and Zucchini Carpaccio from EP 2 of New Day New Chef
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 4

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.