Wednesday, July 16, 2003
Bite with Belkys: Chilled Yellow Tomato Gazpacho
If you don't think soup is a summer dish, think again. The people at the Inter-Continental hotel in Miami whip up a cold gazpacho soup.
The Chef: Alexander Feher
The Restaurant: Indigo at the Hotel Intercontinental
100 Chopin Plaza
Miami, FL 33131
1/4 cup extra virgin olive oil
1/4 cup shrimp
1/4 cup squid rings(calamari)
1 large cucumber, peeled, deseeded and diced
1 large yellow or red pepper, peeled, deseeded and diced
2 slices of roasted red pepper
4 large yellow tomatoes, peeled, deseeded and diced
1 peeled shallot
1/8 cup cilantro
1 cup chicken stock (strong)
salt and pepper to taste
1/8 cup sherry wine vinegar or to taste
Place half of olive oil into a pan and saute shrimp and calamari for about a minute or until the shrimp turns white in color. Set this to the side.
Place the cucumber, red or yellow pepper, yellow tomatoes, the roasted red pepper, shallot, sherry wine vinegar, the rest of the olive oil, chicken stock, and salt and pepper to taste and blend this with a hand mixer or in a blender.
Plate the dish starting with the seafood, and pouring the soup around it.
Garnish with some strained yogurt sauce and cilantro sprigs.
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