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Gazpacho Aspic - from Quinones
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At Quinones, chef de cuisine David “Andy” Carson serves this fresh-flavored, contemporary aspic with a blue cheese foam, and crowns it with mixed fresh baby greens and a bacon chip (as shown above). At home, executive chef Anne Quatrano recommends serving the aspic alongside a small green salad tossed with crisp crumbled bacon and a creamy homemade blue cheese dressing.
The aspics do not need to be unmolded; you can also serve them in their ramekins.
Hands on time: 30 minutes Total time: 12 hours Serves: 6-8
Ingredients:
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4 large heirloom tomatoes, cored and chopped (2 pounds, or about 5 cups chopped)
1 bulb fennel, trimmed, cored and chopped
1 red bell pepper, cored, ribbed and chopped
1 small red onion, peeled and chopped
1/2 English cucumber, chopped
1 sprig each fresh basil, Italian parsley and tarragon
2 tablespoons red wine vinegar
Salt and pepper
2 (0.25-ounce) packets unflavored gelatin
1 cup halved cherry tomatoes and/or minced vegetables (any of above), optional
Instructions:
In a blender, puree the tomatoes, fennel, pepper, onion, cucumber, basil, parsley and tarragon in batches. Stir in vinegar and season to taste with salt and pepper.
Line a bowl with several thicknesses of cheesecloth, allowing for ample overhang. Pour vegetable mixture into cheesecloth. Gather the sides of the cheesecloth, then tie with a string. Hang mixture over bowl in refrigerator so that cheesecloth doesn’t touch the bowl and liquid drips freely into the bowl (or clip it to the side of a large pitcher and allow it to drip in the pitcher). This should yield about 1 quart of liquid.
Pour 1 cup tomato liquid in a medium bowl. Sprinkle gelatin into liquid to soften. Slightly heat another cup of liquid and add to gelatin mixture. Add back to remaining mixture. If desired, distribute halved tomatoes or minced vegetables among 6 to 8 lightly oiled ramekins or cups or a 1-quart mold. Add liquid. Chill 4 to 6 hours or overnight. Unmold, if desired, and serve.
Line a bowl with several thicknesses of cheesecloth, allowing for ample overhang. Pour vegetable mixture into cheesecloth. Gather the sides of the cheesecloth, then tie with a string. Hang mixture over bowl in refrigerator so that cheesecloth doesn’t touch the bowl and liquid drips freely into the bowl (or clip it to the side of a large pitcher and allow it to drip in the pitcher). This should yield about 1 quart of liquid.
Pour 1 cup tomato liquid in a medium bowl. Sprinkle gelatin into liquid to soften. Slightly heat another cup of liquid and add to gelatin mixture. Add back to remaining mixture. If desired, distribute halved tomatoes or minced vegetables among 6 to 8 lightly oiled ramekins or cups or a 1-quart mold. Add liquid. Chill 4 to 6 hours or overnight. Unmold, if desired, and serve.
Notes:
Total time includes draining and chilling time.
Nutrition:
Per serving: 81 calories (percent of calories from fat, 7), 4 grams protein, 14 grams carbohydrates, 4 grams fiber, 1 gram fat (trace saturated), no cholesterol, 38 milligrams sodium.
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Recipes from: Quinones