Grilled Vegetable Gazpacho
Procedure
Chef Critique - Nice flavor, the addition of breadcrumbs gave an interesting mouth feel
My Critique - Didn't like the bread crumbs, though good flavor
Group Critique - Decent
- 1 Brush the onion and zucchini slices with olive oil and cook on a preheated grill until tender. Watch the vegetables carefully to prevent burning.
- 2 Place the grilled onion and zucchini and the roasted pepper into a food processor and pulse to a coarse puree. Do not overprocess, as the vegetables will become too thin and lose their natural juices and flavor.
- 3 Mix the tomato, cucumber, and garlic with the processed vegetables in a stainless steel bowl.
- 4 Add the bread crumbs, vinegar, tomato or V8 juice, cilantro, and olive oil. Season with salt and black pepper. Chill thoroughly. Correct consistency with chicken stock or juice.
- 5 Carefully ladle the gazpacho into well-chilled soup cups or plates. Garnish each portion by placing a small pile of fried tortilla strips on the surface of the soup. Sprinkle the sliced green onions on top of the tortilla strips.
Chef Critique - Nice flavor, the addition of breadcrumbs gave an interesting mouth feel
My Critique - Didn't like the bread crumbs, though good flavor
Group Critique - Decent