Great Chefs Cook Vegan - Linda Long [69]
White Gazpacho with Red Gazpacho Granité
Serves 6
White Gazpacho
2 cups plus 3 tablespoons peeled, thinly sliced almonds
1 cup seedless green grapes
3/4 cup cucumber juice, extracted from peeled cucumbers in a juicer or purchased from a juice bar
1/4 cup verjus or 2 tablespoons sherry vinegar
1 cup fruity extra virgin olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 small cloves garlic, peeled
3 cups water
1 cup small, crustless white bread cubes (from 1-1/2 ounces or 2 to 3 slices bread)
1 tablespoon kosher salt
1/2 teaspoon cayenne
To make the White Gazpacho: In batches, put 2 cups almonds, grapes, cucumber juice, verjus, oil, vinegar, and garlic into a blender. Pour in 3 cups of water and blend until uniformly smooth, approximately 4 minutes. Add the bread and process for 1 minute more. Taste, season with the salt and cayenne, taste again, and add more salt if necessary. Cover, and refrigerate for at least 3 hours or up to 24 hours. If it appears too thick after refrigeration, whisk in some cold water to thin.
When ready to serve, put the remaining almonds in an 8-inch sauté pan and toast over medium heat, shaking constantly, until fragrant, about 1 to 2 minutes. Transfer to a small bowl and cool to room temperature. If using all or some of the Garnish (see below), add and stir gently but thoroughly; reserve.
NOTE: Verjus is a non-fermented juice from unripe green grapes with high acidity and a tart apple-like flavor, and is a wine-friendly alternative to vinegar.
Red Gazpacho Granité
1 pound fresh beefsteak tomatoes, cored and passed through a food mill (about 1-1/2 cups milled tomatoes)
2 tablespoons cucumber juice, extracted from peeled cucumbers in a juicer or purchased from a juice bar
1 tablespoon red pepper juice, extracted in a juicer or purchased in a juice bar
2 teaspoons celery juice, extracted in a juicer or purchased in a juice bar
1 tablespoon sherry vinegar
1 teaspoon finely chopped garlic
Kosher salt to taste
Pinch cayenne pepper, or more to taste
To make the Red Gazpacho Granité: Put all ingredients except the salt and cayenne in a mixing bowl and stir together. Season with salt and cayenne, or more for a spicier granité. Pour the mixture into a 9 x 9-inch Pyrex dish and put in the freezer. Freeze for at least 2 hours, or until frozen, scraping the mixture with a fork every half-hour to break it into crystals. The granité can be covered and frozen for up to 1 week. When ready to serve, scoop out portions with an ice-cream scoop.
Garnish
1 tablespoon finely diced red bell pepper (optional)
1 tablespoon finely diced, peeled, and seeded cucumber (optional)
1 tablespoon finely diced red onion (optional)
1 tablespoon finely diced celery (optional)
30 cilantro leaves
How to Plate: Put a 1/4-cup scoop of Red Gazpacho Granité in the center of each bowl. Place garnishes in a ring around the granité. Divide and gently pour the gazpacho in the bowls. Arrange 5 cilantro leaves decoratively on top of each.
Warm Provençal Vegetables with Olives and Basil Tempura
Serves 6
Provençal Vegetables
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
1/2 pound zucchini, cut diagonally into 1/4-inch-thick pieces
1/2 pound yellow squash, cut diagonally into 1/4-inch-thick pieces
1/2 pound Japanese or regular eggplant, cut diagonally into 1/4-inch-thick pieces
1 red pepper, roasted and then sliced into 1/4-inch pieces
1/2 pound baby fennel, cleaned, or 1 medium bulb, cleaned and cut into 8 lengthwise pieces
1 teaspoon salt
Freshly ground black pepper
To make the Provençal Vegetables: Combine the oil, garlic, and thyme in a large bowl. Add the vegetables and toss thoroughly until evenly coated. Marinate for 30 minutes and then season with salt and freshly ground pepper. Preheat an outdoor grill or grill pan over medium heat. Grill the vegetables until they are lightly charred and tender, about 3 minutes per side; set aside.
Basil Tempura
5 tablespoons all-purpose flour
3 tablespoons cornstarch
1/2