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Macho Gazpacho

Break out the Cerveza-there's a new soup in town.

September 21, 2007
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BOWLED OVER: A hearty meal for a hot summer’s day.
Photo: Nick Seifert

Ceviche, a staple dish in Mexico and on the coasts of Central America, uses the acid of citrus fruits to “cook” seafood-usually firm-fleshed fish, shrimp or other shellfish. I love ceviche. I’m also a lover of good gazpacho, a very refreshing cold tomato soup served more like a drink. I came up with serving these two together after spending about ten days in the burning sun of Panama. Share it with a few good friends and a couple of cold beers while watching the sunset on a hot summer’s day. -Chef David Olson, Offshore Adventures

Gazpacho:
3 tomatoes, chopped
1/2 cup onion, chopped
1 cup cucumber, seeded and chopped
2 garlic cloves
1/4 cup green bell pepper, seeded and chopped
1/2 cup crusty bread torn into crouton-size pieces
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and pepper

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Ceviche:
10 oz. snapper, cubed
6 limes, juiced
2 oranges, juiced
1 grapefruit, juiced
1/4 cup red onion, minced
2 small radishes, minced
1/4 cup cucumber, minced
1/4 mango, diced
10 green grapes, sliced thin
4 tbsp. cilantro, chopped
1 tbsp. hot sauce
Pinch of salt
Fried tortilla chips

For the gazpacho
Place all of the ingredients in a large bowl and toss. Let sit in the refrigerator for several hours, if possible overnight. Blend until very smooth. Season with salt and pepper and refrigerate.

For the ceviche
Combine the snapper with the lime, orange and grapefruit juice. Cover and place in the refrigerator for about an hour. As the fish “cooks” it will turn white. After cooking, strain the fish and reserve the juice. In another bowl combine the fish with the rest of the ingredients except for the chips.

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To serve: Ladle about 4 oz. of gazpacho into a chilled bowl. Place a spoonful of ceviche in the center of each bowl. Serve with tortilla chips. Courtesy of www.offshoreadventures.tv

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