Yield: approximately 6 quarts
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
16 ounces (500 grams) water (preferably low calcium mineral water)
¼ ounces (8.5g)
- Working in batches, use blender to puree all ingredients except olive oil until smooth.
- Pour gazpacho into large container, and whisk in olive oil.
- Adjust consistency with kombu water or cold Water.
- Season to taste with kosher salt, banyuls vinegar, agave syrup and ground coriander.
- Strain the gazpacho. Completely Chill and Serve.
- Wipe kombu with wet paper towel then place kombu in small pot and cover with cold water.
- Place pot over low heat and heat mixture to 150 degrees. Remove from heat, cover with lid and hold for 1 hour.
- 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.
- from Chef Nate Whiting of Four Ninety-Two in Charleston, South Carolina