San Marzano Gazpacho Recipes

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• Make the Gazpacho: In small batches, mix all ingredients in a blender until very smooth. Pay attention to the consistency. You may have to add more water, as the water content in the ingredients may vary. Strain and chill.
• Make the Lobster and Dressing: Fill a large pot with water and add plenty of salt. Bring to a boil and add lobsters. Cook for 1 minute. Remove from water, drain and chill.
• Once the lobsters are cool, take off the head and remove the coral and liquid. Pass the coral through a chinois or fine-mesh sieve. Set aside the resulting liquid for use in the dressing. Peel the lobster tails and cut each tail into 6 medallions. Carefully crack the claws and remove the meat. The idea here is to keep the claw meat whole. Split the claw meat in half lengthwise. Refrigerate the lobster meat until needed.
• In a bowl, whisk together the reserved coral, vinegar, and oil until smooth and blended. Season with salt, to taste. Set aside.
• Make the Garnish: Cut the ends off the tomatoes. Cut the tomatoes in half lengthwise. Peel back the skin and flesh to expose the seeds. Remove the seeds, taking care to keep the mass of seeds whole. The point here is to remove the tomato seeds and their surrounding gel intact. Set aside. (Reserve the tomato flesh for another use.)
• Cut the cucumber in half lengthwise and remove seeds. Sprinkle the cucumber generously with salt and let sit for an hour, in a colander in the sink. (The salt will cause the cucumber to release water.) Rinse the cucumber and pat dry with paper towels. Cut the cucumber into a tiny dice.
• In a bowl, combine the cucumber, peppers, and shallot. Set aside.
• Pour the oil for frying into a large saucepan to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil reads 375 degrees F. Fry the bread cubes until golden brown. Using a slotted spoon, transfer the croutons to a paper towel-lined plate to drain.
• To Serve: Pour the chilled gazpacho into a pitcher.
• In the center of each bowl, place 2 medallions and 1 claw half of lobster, and 1 tomato seed "filet." Arrange the some of cucumber mixture around the edge of the bowl, sprinkle with chives, and top with 4 croutons. Drizzle the dressing around the lobster, and drizzle the lobster with some of the extra-virgin olive oil. Finally, sprinkle everything lightly with the fleur de sel. At the table, set the bowls in front of your guests and pour some of the gazpacho into each.

Steps:

• Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.

Steps:

• Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
• Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
• Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Steps:

• Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
• Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
• Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.