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Tomato-Berry Gazpacho

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Ingredients

Gazpacho

5 small cans (4000g) San Marzano Tomatoes

4½ pints (735 grams) raspberries, washed

1½ pints (1070 grams) strawberries, hulled and washed

2 (610 grams) English cucumbers, peeled and chopped

1-12ounce can (300grams) Piquillo Peppers (seeded)*

¼ cup (60 grams) mayonnaise (preferably Kewpie Japanese)

¼ cup (30 grams) red onion, minced

1 small piece (10 grams) Kombu, chopped (available at Asian Markets)

3 tablespoons (45 grams) extra virgin olive oil

Kombu water (recipe follows) or cold water as needed

Kosher salt

Banyuls vinegar

Agave syrup

Ground coriander

Kombu Water

16 ounces (500 grams) water (preferably low calcium mineral water)

¼ ounces (8.5g) kombu (1.7%)

Directions

Gazpacho

  1. Working in batches, use blender to puree all ingredients except olive oil until smooth.
  2. Pour gazpacho into large container, and whisk in olive oil.
  3. Adjust consistency with kombu water or cold Water.
  4. Season to taste with kosher salt, banyuls vinegar, agave syrup and ground coriander.
  5. Strain the gazpacho. Completely Chill and Serve.

Kombu Water

  1. Wipe kombu with wet paper towel then place kombu in small pot and cover with cold water.
  2. Place pot over low heat and heat mixture to 150 degrees. Remove from heat, cover with lid and hold for 1 hour.
  3. Strain and chill completely before use.
    Yield: 1 pint

*Chef’s note: In my cooking, I use grams, because weight is always a more precise and consistent measurement than volume. I highly recommend using a home scale. It’s worth the investment.

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