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Gazpacho Salad

Gazpacho Salad

Chef Kris Springer

Currents at the Marriott, www.currentsrestaurant.com, Springfield, MA

Ingredients:

  • 1 small red onion (chopped)
  • 1 green pepper (seeds removed)
  • 1 cucumber (peeled and seeded)
  • 2 roma/plum tomatoes
  • 3 cloves garlic
  • ½ Tbsp. kosher salt
  • 1 tsp. cayenne pepper
  • ½ cup tomato paste
  • 1 oz. extra virgin olive oil
  • ½ oz. lemon juice
  • 1 sprig fresh thyme (chopped)
  • 4 heads bibb/Boston butter lettuce
  • Garnish with thin slices of cucumber and/or roasted red pepper
  • 3 cups balsamic vinegar
  • 1 cup white sugar

Method:

In a food processor blend all ingredients into a smooth purée. (If it is thin, add dry, white breadcrumbs).Remove all limp outer leaves of lettuce and carefully remove interior core. Ladle gazpacho into center. Drizzle with balsamic glaze. Serves four.

For the balsamic glaze, heat balsamic vinegar to a boil. Reduce to a simmer and whisk in sugar. Reduce liquid by half so that it gets syrupy. Garnish with thin slices of cucumber and/or roasted red peppers.