Thursday, May 03, 2007

Just in time for Cinco de Mayo!

Chef Lanny's Special Recipe - Monmouth’s Smoked Tomato Gazpacho

(Serves 6-8)

2 oz. Red Wine Vinegar

2 oz. Panko Bread Crumbs

1 oz. Pomace Olive Oil

3 Peeled whole garlic cloves

1 Tbs. Cajun seasoning (Paul Prudhommes Seafood Magic)

2 tsp. Cumin

1 Tbs. Crystal hot sauce

16 oz. V-8 Juice

1 lb. Hickory smoked tomatoes

8 oz. Very ripe organic tomatoes – peeled & finely diced

1 large Cucumber – peeled, seeded & finely diced

1 large Red Bell Pepper – seeded& finely diced

4 oz. Red Onion – finely diced

3 oz. Finely chopped scallions

1 Tbs. Finely chopped fresh basil

Salt & Pepper to taste

In a small skillet heat Olive Oil, Cajun seasoning and Cumin, over low heat until aroma can be detected.

In a blender on high speed add vinegar, garlic cloves and hot sauce. Pour in warmed seasoned Olive Oil. Add some of the bread crumbs. If mixture becomes too thick, add some of the V-8 Juice. Alternate until all of the bread crumbs and 8 oz. of V-8 Juice are used. Add 8 oz. of the smoked tomatoes. Pour this mixture into a stainless steel pot or container.

Finely dice remaining smoked tomatoes and add to the liquid mixture. Add remainingV-8 Juice and all the other ingredients. Salt & pepper to taste.

Chill until very, very cold. Ladle into chilled soup bowls, garnish with a small Tabasco pepper and basil sprig (sometimes we garnish with two large grilled shrimp).


Lani & Ron

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