Wednesday, August 19, 2009
Bite with Belkys: White Gazpacho Soup
If you've been feeling our South Florida heat lately and need a nice, refreshing dish to cool down, we have just the one. Tonight, we're heading to a tropical retreat in Miami Beach to steal the chef's must-have recipe. Let's grab a Bite with Belkys.
The Chef: Gerd Richter
The Restaurant: Essensia (in the Palms Hotel & Spa)
The Dish: White gazpacho soup
1 large cucumber, peeled and seeded
2 pears, peeled and seeded
1 cup of low fat sour cream
1 Tbs. of chopped onion
1 clove of garlic
1 Tbs. of fresh dill
1/2 cup of plain, nonfat yogurt
2 Tbs. of honey
1 cup of vegetable stock (may also substitute with chicken stock)
1 Tbs. of lemon juice
1 mint leaf
1 Tbs. of extra virgin olive oil
sea salt, to taste
pepper, to taste
Method of Preparation:
-Begin by peeling and dicing cucumber and pears.
-Then, in a blender, pulse sour cream with onions, garlic, dill, yogurt, honey, vegetable stock, lemon juice, cucumber, pear, extra virgin olive oil and a mint leaf. Next, season with salt and pepper. Chef Gerd says the consistency should be smooth to slightly chunky.
-Lastly, let the soup cool in the fridge for at least one hour before serving.
To Plate the Dish:
-You can pour the white gazpacho soup into a martini glass and garnish with a crispy pita chip and fresh dill over the top.
Serving Suggestion: Chardonnay
FOR MORE INFORMATION:
Essensia Restaurant and Lounge (The Palms Hotel & Spa)
3025 Collins Ave.
Miami Beach, FL 33140