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Posted on 24 April 2012 by

Tomato-Gazpacho Sauce

By David Harbilas

This sauce occurred to me while daydreaming.

Gazpacho is not only a great soup on its own but it also makes a great sauce for some summer dishes.

Yet what happened if you cooked a gazpacho?

The solids and liquids would separate, due to the reaction to heat, creating an odd-looking foam on the surface. Eventually the foam would subside and the sauce would eventually thicken into a sort of consommé. I doubt this is original. Yet it is worth mentioning, if only for the sake of curiosity.

Onions, in particular, have an interesting way of “clarifying” a sauce like this. I omit the cucumbers–some vegetables we eat raw in salads have an interesting taste when cooked, like lettuce or endive, but cucumbers are, in my opinion, meant to be eaten raw.

Makes about 1cup of sauce

4 tomatoes, stemmed and quartered
4 garlic cloves
1 onion, quartered Read the rest of this entry »

Posted on 06 January 2012 by

Clear Tomato and Corn “Gazpacho”

By David Harbilas

As with some recipes that are incredibly simple this one requires some time to get the full effect.

It can easily be made at home; all one needs for any sort of special equipment is a food processor and some coffee filters, in addition to a fine mesh strainer.

The end result, then, is a combination of very clean tomato and corn flavors married together.

This makes for an elegant introduction to any meal, or a nice accompaniment to a tomato salad.

Makes about 4-6 cups of soup

Posted on 03 July 2010 by

Summer Tomato Gazpacho

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tomato-gazpachoBy David Harbilas

Gazpacho is an old recipe that seems to never go out of style.

A raw puree of tomatoes and other vegetables, it’s far more versatile than it first appears.

It can be made chunky, smooth, clear, spicy, mild, or even as a sauce.

My favorite is a simple puree served with basil crème fraiche.

Yields at least ½ gallon of soup

Posted on 09 July 2008 by

Michael\’s Summer Tomato Soup

Recipe: Absolutely Delicious Tomato-Bread Salad - TomatoCasual.comBy Michael Nolan

– 4 large tomatoes
– ½ cup Vidalia onion (any mild, sweet variety will do), chopped
– 3 Tbsp Olive oil
– 1 Tbsp lemon zest, grated
– Fresh basil & rosemary
– 2 cups vegetable stock (you could use chicken if you like)
– Sea salt & Black pepper to taste

1. In a food processor, puree tomatoes until smooth. I leave the peels on, but you can remove the seeds and peels to suit your taste.

2. Sauté onions and fresh rosemary in olive oil over medium heat, approximately 8-10 minutes or until translucent.

3. Lower heat, add lemon zest Read the rest of this entry »


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