Recipes
Photo by Emily Sterne www.emilysterne.com/food
Jose Andres's Gazpacho with Edamame, Jamon and Sherry Vinegar
Episode 610: Edamames/Olive Oil
Serves 6-8
Ingredients
For the soup:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
1-2 garlic cloves, peeled
1/4 cup sherry vinegar
Oloroso sherry, to taste
3/4 cup Spanish extra-virgin olive oil
Splash soy sauce, to taste
For the garnish:
1/4 cup Spanish extra-virgin olive oil
1 cup cooked and peeled edamame
4 slices of Iberico or Serrano ham
soy sauce to taste
tomato hearts
cucumber middles (use an apple corer to extract the lovely seeds from the middle of the cucumber
Sea salt to taste
Directions
To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a fine-hole strainer into a pitcher. Refrigerate for about 30 minutes.
To serve, put the tomato hearts, cucumber middles and edamame in the 4 bowls; drizzle with olive oil, soy sauce, the sliced ham and sprinkle with salt.
Cooking Tips
Dicing Peppers
Cutting Cucumbers
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