* Exported from MasterCook *
Michel Richard's Eggplant Gazpacho
Recipe By :Chef Michel Richard, Citronelle [restaurant]
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
To Make the Gazpacho:
1 Japanese eggplant -- (5 ounces)
1 teaspoon olive oil
1 small onion -- (5 ounces), diced small
1 garlic clove -- peeled and cut in half
1/4 teaspoon cumin -- (add more if you like more cumin)
1/2 cup lowfat yogurt
4 tablespoons tahini
3 Tablespoons fresh squeezed lemon juice -- to 4 tablespoons
1 cup tomato water -- (see recipe below)
Salt -- to taste
Pepper -- to taste
2 drops Tabasco sauce -- or to taste
To serve: -- Beet chips, as needed (see recipe below) Optional: Vegetables of your choice steamed and diced into 1/2-inch cubes (Richard suggests carrots)
Preheat the oven to 350 degrees.
Bake the eggplant whole for 35 minutes. When cooked, cut it in half.
Scrape out the flesh and place it in a bowl.
In a small pan set over medium heat, add the olive oil and saute the onion
until it is just starting to brown. After 10 minutes, add 2 large pieces
of garlic. Cook for another 5 minutes. Add the cumin. Cook 5 minutes more.
Remove from heat.
Combine the onion and cooked eggplant in a blender (I used a food
processor and it worked fine too). Add the lowfat yogurt, tahini, lemon
juice, tomato water, salt, pepper, and a few drops of Tabasco. Blend until
smooth. Strain and adjust seasoning.
Place in a bowl and cover. Refrigerate.
To serve, place 2 tablespoons of diced vegetables (if using) into the
bottom of a bowl or mug. Pour the chilled gazpacho over top. Serve the
beet chips on the side.
Serves 4 in soup bowls, or 6 to 8 in small cups or mugs
To Make the Tomato Water:
Making the tomato water was easy.
2 pounds tomatoes (can be old and cheap)
Place the tomatoes in a food processor and pulse until soupy. Place
cheesecloth into a colander and set over a bowl. Pour the tomato liquid
into the cheesecloth. Place in fridge overnight and the liquid drip
through.
The next day, remove the cheesecloth and tomato solids (reserve these for
another use ). Reduce the tomato water by half (set a small pan over
medium heat),and use 1 cup for the recipe. Store in the refrigerator and
keep covered.
Inspired by this beautiful weather, I decided to reproduce Citronelle chef
Michel Richard's summery eggplant gazpacho, which was served at a recent
gala. At first glance, some parts of the recipe seemed intimidating:
What's tomato water? Where do I find cheesecloth? I need a meat slicer to
make the beet chips?!!
Turns out, Richard's tomato water was a snap. Cheesecloth was right there
in the baking aisle of Giant. And as for the beet chips...I'll be honest:
When I tasted the soup, I thought the yummy beet chip tasted much like the
Terra chips I get from Whole Foods, so I garnished my soup with those. The
variety bag of Terra vegetable chips doesn't include beet, but taro, sweet
potato, yuca, and parsnip chips all tasted great with it. I served mine in
pretty little mugs like the ones at the gala and got rave reviews. The
recipe recommends adding diced vegetables to the soup, but that's
optional: Richard didn't serve any chopped veggies in the version I
tasted, and I liked my version without them too.
Note: Start this recipe a day ahead, as tomato puree for the tomato water
needs to sit in the refrigerator overnight to drip through the cheesecloth
and colander. If you make the beet chips, they also need to sit in the
oven overnight.
Cuisine:
"Mediterranean"
Source:
"The Washingtonian"
S(Formatted by Chupa Babi):
"Nov 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 140 Calories; 10g Fat (58.3%
calories from fat); 5g Protein; 11g Carbohydrate; 3g Dietary Fiber; 2mg
Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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