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Chefs’ Collections

Gazpacho With Cucumber Granita

Ingredients

  • 2 cups peeled, seeded and coarsely chopped cucumber
  • 1 tablespoon cucumber
  • vinegar (see note) or Champagne vinegar Salt
  • Salt
  • 3 pounds Persimmon or Golden Jubilee (large red or yellow) tomatoes, cored and roughly chopped (about 6)
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 slices country bread, crusts removed, cut into 1/2 -inch cubes
  • ¼ cup finely chopped shallot
  • ¼ cup finely chopped green pepper
  • 2 tablespoons minced Serrano chili
  • 1 cup grape, cherry or sweet 100’s tomatoes, blanched and peeled
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      424 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 88 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 3 grams protein; 238 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Chill 6 shallow soup bowls in the refrigerator. To make the cucumber granita: Place the cucumber in a food processor and pulse until smooth. Stir in the cucumber vinegar and salt, to taste, and place in a shallow, wide pan in the freezer. Run a fork through the granita every 20 minutes for approximately 2 hours. Keep in the freezer until ready to serve. (This can be done the day before.)
  2. Pass the tomatoes through a food mill using the finest attachment, then strain the tomato juice through a fine-meshed sieve. Season with salt (about 6 pinches) and chill in the refrigerator.
  3. Place a medium sauté pan over medium-high heat; add the olive oil. When warm, fry the garlic until golden; use a slotted spoon to transfer to paper towels. Season with salt and set aside. In the same oil, add the cubed bread and fry until golden. Remove with a slotted spoon, then drain on paper towels and season with salt.
  4. Ladle the chilled soup into the chilled bowls. Float a large tablespoonful of granita in the center of each bowl. Arrange the garnishes (garlic, bread cubes, shallot, green pepper, chili and cherry tomatoes) around the rims, or serve them separately and pass around at the table.
  • An 8.5-ounce bottle of Gegenbauer cucumber vinegar is $32 at Dean Deluca, 560 Broadway, (212) 226-6800, and $33 at www.dibruno.com.

2 hours 15 minutes

Dining and Cooking