For the Vegetable Gazpacho
- 4 medium red tomatoes
- 6 cups vegetable stock (page xx) or canned low-sodium vegetable broth
- 1 English cucumber, diced (about 2 cups)
- 1 green bell pepper, seeded and diced
- 1/2 fennel bulb, diced (about 1 cup)
- 1/2 cup diced red onion
- 4 tomatillos, diced
- 1/2 cup coarsely chopped fresh cilantro
- 2 avocados, peeled, pits removed, diced
- 2 garlic cloves, minced
- Juice of 1/2 lime
- Salt and fresh pepper to taste
- In a blender or food processor, purée the red tomatoes with 2 cups vegetable stock until smooth.
- Strain the liquid through a fine mesh sieve into a large glass bowl. (Wait a few minutes until all the liquid has drained out.) Reserve this "tomato water" and discard the solids.
- Use the blender or food processor to puree the cucumber, green pepper, fennel, red onion, tomatillos, cilantro, avocado, garlic, and lime juice with the remaining 4 cups vegetable stock. (If you don't have enough room in your blender to do this all at once, blend in batches.)
- The finished soup will contain small bits of crunchy fennel and cucumber. In a large mixing bowl, pour the purée and the tomato water and stir to mix. Season with salt and fresh pepper to taste. Cover and refrigerate until cold, about one hour, or until ready to serve.
- 1 cup seasoned rice wine vinegar
- 1/4 cup sugar
- 1 pod star anise
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon fennel seeds
- 1 cinnamon stick
- 1/2 teaspoon coriander seeds
- 1 red onion, peeled and cut into thin 1/4-inch rings
- Place all the ingredients, except the onions, in a medium saucepan and bring to a simmer over medium to medium-high heat for 15 minutes.
- Drain through a fine-mesh sieve, discard the solids and return the liquid to the saucepan.
- Bring the liquid back to a simmer and add the onions, stirring them in the hot liquid for one minute.
- Remove the onions with tongs or strain in a colander, discarding the liquid. Set the onions aside or in the refrigerator to cool.
- 2 quarts water
- 2 cups white wine
- 3 teaspoons salt
- 1 onion, peeled and quartered
- 1 medium leek, white part only, cleaned and quartered
- 1 carrot, peeled and cut into 2-inch segments
- 18 large tiger shrimp (or shrimp of choice), peeled and deveined
- Combine all the ingredients, except the shrimp, in a large pot and bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes.
- Drain the liquid through a fine-mesh sieve and discard the solids.
- Return the liquid to the pot and bring it to a simmer again.
- Prepare a large bowl of ice water and set aside. Place the shrimp in the simmering liquid and cook until they turn pink, about 2 minutes.
- Strain the shrimp in a colander (and discard the cooking liquid) or remove them from the hot liquid with a slotted spoon.
- Place in the ice water bath for 3 to 5 minutes to chill, adding more ice if necessary to cool. Once cool, remove and discard the shrimp tails.
In individual soup bowls, place 3 to 4 shrimp with their curved shapes interlocked. Pour the chilled gazpacho around the shrimp, leaving the tops of the shrimp exposed. Garnish the shrimp with a small mound of pickled red onions. Serve at once.
Soup pairs with Chandon Brut Classic.
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Recipe by Chef Perry Hoffman of Etoile Restaurant at Domaine Chandon
Phone: (800) 736-2892