Food Lion Kitchen: Cucumber Gazpacho - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Cucumber Gazpacho

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Cucumber Gazpacho, Executive Chef Aaron Deal, The River and Rail Restaurant

Stock Ingredients:                              
2 lbs. English Cucumber, Peeled, Chopped                                           
¾ c.   Green Pepper, Seeded, Ribbed                                       
½ c.   Yellow Onion, Chopped                                     
2      Garlic Cloves                                        
1t.    Honey                                                  
Blanch Ingredients:                                                                
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


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