Aug 15, 2008 3:13 pm US/Pacific
Roasted Tomatillo Gazpacho
Roasted Tomatillo Gazpacho
Yield 8 Order Prep Time 35 Minutes Chilling Time Minimum 3 Hours
2 Lbs ripe Tomatillo
6 each Roasted Garlic Cloves
2 Cups of Vegetable Broth
1 bunch fresh cilantro
1/2 cup extra virgin olive oil
2 small cucumber seeded & diced
2 fresh lime juices
1 Medium ripe avocado
1/2 Bunch Green Onions
1 Lbs ripe Heirloom tomatoes
1 dash Cumin Powder
Salt and Pepper
2 Whole Shallots
Heat up the barbecue medium heat grill the Tomatillo until slightly charred and soft turning them occasionally (15 to 20 minutes), then cool off. In a small sauté pan heat up oil and cook garlic until golden brown, set aside. Dice heirloom tomatoes and cucumbers in ½ inch dice, chop the cilantro.
Add all the above ingredients in the blender and blend until smooth add the lime juice and the vegetable broth. Finish with salt and pepper and olive oil
Chill fro 3 hours in the refrigerator.
Slice the green onions and dice the avocado and the cumin powder mix together and keep for the garnish.
Peel the shallots and deep fry them until crispy, set on paper towel to dry out.
Poor the soup in an individual serving bowl and place the avocado mixture in the center and garnish with the fried shallots.
Enjoy on a nice hot summer night with a glass of crisp Chardonnay
Culinairement Votre
Chef Christophe Ehrhart
Bistro La Petite France
5131 Foothills Blvd. Suite 1
Roseville Ca
916.786.9502
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