>One of the DVR’d shows I enjoy while I’m working out on the elliptical is Gourmet’s Diary of a Foodie. I’m always trying to make a mental note to go grab certain recipes from thier site on the Internet but then forget after the workout and a shower. Last week I finally sat down and reviewed the recipes online for two seasons worth of shows. Grabbing some I didn’t even remember seeing!
This one for Beet Gazpacho was one of those that I only have a vague memory of seeing on the show. But as I read it I imagined the glorious color it would be and thinking the mouthfeel would be awesome so I decided it would be worth the effort.
On Sunday I hit the kitchen to make a few things, Beet Gazpacho, Sun-dried Tomato Foccacia, English Muffin Bread, and Chicken en Papillote. My theory being that if you’re gonna be hot, might as well cook a bunch of stuff and get it over with!
The plan was for the soup to be Monday’s dinner with a Chef’s Salad after cooking in Manhattan. It’s a very simple preparation here’s a picture of the sauteing of the ingredients:
Two adjustments to the recipe that I made: 1 cup of vegetable broth and 3 cups of water in place of 4 cups of water. And the garnish–remembering the many gazpachos we’ve enjoyed over the years one of our outstanding favorite things to do is add some cut up veggies at the table. So I chopped some cucumber tossed it with sea salt, white balsamic vinegar and lots of dill, after 10 minutes I combined this with Greek Yogurt and placed dollops in the center of the bowls. YUM!!!
Here’s the original recipe:
Recipe By :ADAPTED FROM CHEF JAIR TÉLLEZ, RESTAURANT LAJA, VALLE DE GUADALUPE
Serving Size : 6
1 medium leek (white and pale-green parts only) — halved lengthwise and coarsely chopped
2 beets (3/4 lb without greens) — peeled and sliced 1/4 inch thick
1/2 medium onion — sliced 1/4 inch thick
1/2 Granny Smith apple — peeled, cored, and sliced 1/4 inch thick
1 1/2 tablespoons olive oil
4 cups water
2 tablespoons cider vinegar — or to taste
1 bouquet garni (2 large sprigs fresh parsley and 2 large sprigs fresh thyme tied together with kitchen string)
2 tablespoons plain whole-milk yogurt
1 tablespoon chopped dill
Wash leek in a large bowl of water, agitating it, then lift out and drain well.
Cook leek, beets, onion, and apple in oil in a heavy medium pot over medium heat, stirring occasionally, until onions are softened, 10 to 12 minutes. Add water, vinegar, bouquet garni, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce heat and cook at a bare simmer, uncovered, until vegetables and apple are tender, 30 to 40 minutes. Discard bouquet garni.
Puree soup in batches in a blender (use caution when blending hot liquids), then chill, covered once cool, until cold.
Just before serving, season soup with salt, pepper, and vinegar. Serve cold, drizzled with yogurt and sprinkled with dill.
Cooks’ note: Soup can be chilled up to 3 days.
“Diary of a Foodie: Season Two: Baja: The New Provence”