Gazpacho

Name: Gazpacho
Ingredients: 4 large tomatoes, coarsely chopped; 2 1/2 seedless cucumbers, peeled and coarsely chopped; 1 1/2 medium red onions, peeled and coarsely chopped; 1 medium red pepper, seeded and coarsely chopped; 1 medium green pepper, seeded and coarsely chopped; 2 jalapeno peppers, seeded and coarsely chopped; 1 tablespoon cumin; 1 tablespoon coarse salt, plus additional to taste; 1 teaspoon cayenne; 3 tablespoons red-wine vinegar; 8 sheets gelatin; 2 tablespoons finely diced cucumber; 1 tablespoon finely diced red pepper; 1 tablespoon finely diced green pepper; 1 teaspoon finely diced chives; 4 pieces baby cilantro

16 ingredients

11 steps

Ingredients

4 large tomatoes, coarsely chopped
2 1/2 seedless cucumbers, peeled and coarsely chopped
1 1/2 medium red onions, peeled and coarsely chopped
1 medium red pepper, seeded and coarsely chopped
1 medium green pepper, seeded and coarsely chopped
2 jalapeno peppers, seeded and coarsely chopped
1 tablespoon cumin
1 tablespoon coarse salt, plus additional to taste
1 teaspoon cayenne
3 tablespoons red-wine vinegar
8 sheets gelatin
2 tablespoons finely diced cucumber
1 tablespoon finely diced red pepper
1 tablespoon finely diced green pepper
1 teaspoon finely diced chives
4 pieces baby cilantro

Directions

1

Process vegetables in three batches, each with a third of the cumin, salt, cayenne and vinegar, until finely chopped, placing each batch in a sieve or colander lined with a double thickness of cheesecloth over a bowl.
2

Gather the cheesecloth edges together and tie with string.
3

Gently press (not squeeze) to extract the gazpacho water.
4

Refrigerate overnight and allow water to release, weighing down the vegetables with cans or weights and turning frequently.
5

Taste the gazpacho water and adjust seasoning.
6

Soften the gelatin in a bowl of cold water.
7

Warm 1 cup of the gazpacho water over medium heat and add the softened gelatin sheets.
8

Cook slowly until melted and then stir into the remaining gazpacho liquid.
9

Place in a shallow pan and refrigerate until firm, about 30 minutes.
10

To serve, finely chop the gelee and spoon into martini glasses.
11

Garnish with finely diced vegetables and a sprig of the cilantro.