L'Espinasse's Gazpacho
Updated May 30, 2024
- Total Time
- About 45 minutes, plus overnight refrigeration
- Rating
- Notes
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Ingredients
Yield:4 to 6 servings
- 4large tomatoes, coarsely chopped
- 2½seedless cucumbers, peeled and coarsely chopped
- 1½medium red onions, peeled and coarsely chopped
- 1medium red pepper, seeded and coarsely chopped
- 1medium green pepper, seeded and coarsely chopped
- 2jalapeno peppers, seeded and coarsely chopped
- 1tablespoon cumin
- 1tablespoon coarse salt, plus additional to taste
- 1teaspoon cayenne
- 3tablespoons red-wine vinegar
- 8sheets gelatin
- 2tablespoons finely diced cucumber
- 1tablespoon finely diced red pepper
- 1tablespoon finely diced green pepper
- 1teaspoon finely diced chives
- 4pieces baby cilantro
For the Gazpacho
For the Garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
91 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 9 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Process vegetables in three batches, each with a third of the cumin, salt, cayenne and vinegar, until finely chopped, placing each batch in a sieve or colander lined with a double thickness of cheesecloth over a bowl. Gather the cheesecloth edges together and tie with string. Gently press (not squeeze) to extract the gazpacho water. Refrigerate overnight and allow water to release, weighing down the vegetables with cans or weights and turning frequently.
- Step 2
Taste the gazpacho water and adjust seasoning. Soften the gelatin in a bowl of cold water. Warm 1 cup of the gazpacho water over medium heat and add the softened gelatin sheets. Cook slowly until melted and then stir into the remaining gazpacho liquid. Place in a shallow pan and refrigerate until firm, about 30 minutes.
- Step 3
To serve, finely chop the gelee and spoon into martini glasses. Garnish with finely diced vegetables and a sprig of the cilantro.
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