José Andrés’ Gazpacho from The Recipe by Josh Emett, copyright © Kieran E. Scott.
Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay’s restaurant at the London Hotel in New York, has collected the most important classic recipes from the world’s most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century.
The Recipe offers over three hundred time-honoured and modern classic recipes from one hundred and fifty of the world’s finest chefs and cooks—Elena and Juan Mari Arzak, David Chang, Al Brown, Jacques Pépin, Guy Savoy, Gordon Ramsay, Ruth Rogers, Rick Stein, Nancy Silverton, Daniel Humm, Marco Pierre White, Nobu Matsuhisa, Michael Caines, Skye Gyngell, Angela Hartnett, Jason Atherton, Bo Songvisava and Dylan Jones, Ben Shewry, Alla Wolf-Tasker,Anne-Sophie Pic, Peter Gordon, Peter Gilmore, Colin Fassnidge, and many more—all painstakingly recreated by Emett and beautifully photographed by award-winning photographer, Kieran E. Scott.
Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook—discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade.
The Recipe: Classic dishes for the home cook from the world’s best chefs, is available at Amazon.com and Amazon.ca.
José Andrés Gazpacho
COMPLEXITY: EASY | PREP TIME: 20 MINUTES | COOK TIME: 7 MINUTES
SERVES: 4 TO 6
INGREDIENTS
SOUP
1 medium cucumber, peeled, seeded, and chopped
1 green bell pepper/capsicum, seeded and diced roughly
3 lb (1.4 kg) ripe plum tomatoes
2 cloves garlic, peeled
¼ cup (60 ml) sherry vinegar
½ cup (120 ml) Oloroso sherry
¾ cup (180 ml) Spanish extra virgin olive oil
2 cups (480 ml) water
2 tsp kosher/flaky salt
GARNISH
2 thick (1 in/2½ cm) slices rustic bread
¼ cup (60 ml) Spanish extra virgin olive oil
½ cucumber
12 cherry tomatoes, halved
Maldon salt
METHOD
Combine the cucumber, bell pepper/capsicum, tomatoes, garlic, vinegar, sherry, olive oil, and
2 cups (480 ml) of water in a food processor or blender. Purée the ingredients until everything is well blended into a thick orange liquid. Pour the gazpacho through a medium strainer into a pitcher. Refrigerate for at least 30 minutes, or until chilled.
Pre-heat the oven to 400°F (200°C). Cut the bread into 1-in (2½-cm) cubes, place in a mixing bowl and toss with 2 tablespoons (30 ml) of the olive oil. Spread the bread over a baking sheet and bake until golden brown, about 7 minutes. Set the croutons aside to cool.
When you are ready to serve, dice the cucumber for the garnish. Put a few croutons, cherry tomato halves, and diced cucumber in each bowl and pour the gazpacho over them. Drizzle each bowl with the remaining olive oil and sprinkle with Maldon salt.
JOSH’S NOTES
Preparation:
Ensure the strainer isn’t too fine, or the gazpacho will be watery.
Key element:
Use the ripest tomatoes, and in season.
Tip:
Seasoning is key, season to taste.
Copyright © The Recipe: Classic Dishes for the Home Cook from the World’s Best Chefs by Josh Emett, Rizzoli New York, 2019. Images copyright © Kieran E. Scott and may not be reproduced in any way without written permission from the publisher.