Cucumber Gazpacho, Executive Chef Aaron Deal, The River and Rail Restaurant
2 lbs. English Cucumber, Peeled, Chopped
¾ c. Green Pepper, Seeded, Ribbed
½ c. Yellow Onion, Chopped
2 Garlic Cloves
6 c. Water
2T. Salt, Kosher
2T. White Pepper
¼ c. Cilantro, Stemmed
¼ c. Basil, Stemmed
¼ c. Mint
Method of Preparation:
Place a medium sized sauce pot with water on high heat and bring to a boil. While water is coming to a boil, place all stock ingredients into a Cuisinart or blender. Pulse until pureed and set aside.
When the water is boiling, add herbs, blanching for no more than 30 seconds. Strain off herbs and shock in an ice bath. Strain with a fine chinoise one cup of the remaining blanching liquid.
Add the herbs and strained cup of blanching liquid to the cucumber mixture. Pulse until pureed. Strain through a fine chinoise and season with salt and white pepper. Store refrigerated.
Serves: 6 to 8