Yellow Gazpacho and Ratatouille

by Linda Long
from Great Chefs Cook Vegan
(Gibbs Smith, 2009)
Serves 6 to 8

This yellow gazpacho with ratatouille  was created by David Burke: “Creating vegetable dishes? Love it! It is the way of the future and a nice challenge. I also gives us a chance to show off.”—Linda Long

convert Ingredients
For the yellow gazpacho
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon celery seeds
6 ripe yellow beefsteak tomatoes, roughly chopped
3 cucumbers, peeled, seeded, and roughly chopped
3 yellow peppers, cored, seeded and roughly chopped
2 red onions, roughly chopped
1 bunch cilantro, roughly chopped
1 jalapeño pepper, seeded and chopped
2 cups sherry vinegar
1 cup extra virgin olive oil
Tabasco, salt, and pepper to taste

For the ratatouille
1 tablespoon canola oil
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 eggplant, finely diced
1 yellow squash, finely diced
1 zucchini, finely diced
1 red onion, finely diced
3 cloves garlic, finely chopped
Salt and pepper to taste
2/3 cup prepared tomato sauce
1/4 cup finely chopped fresh basil
1 or 2 corn tortillas

Garnish
1 scallion, julienned

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Method
Make the yellow gazpacho
1. Toast the cumin, coriander, and celery seeds in a nonstick skillet until aromatic. Cool, and then grind in a spice grinder until fine.

2. Combine all of the gazpacho ingredients except for the Tabasco, salt, and pepper in a bowl and marinate overnight.

3. Purée in a food processor and strain out pulp. Season with Tabasco, salt, and pepper; refrigerate.

Make the ratatouille
1. Heat oil in a 10-inch saute pan. In small batches, saute vegetables until slightly brown and crispy. Remove and place into a mixing bowl. Season with garlic, salt, and pepper to taste.

2. Bind with tomato sauce and basil. Heat oven to 350°F (175°C). Cut the corn tortilla into 1/4-inch strips. Place on a baking sheet and top with another. Crisp for about 10 minutes; cool.

3. Fill a large wine glass about one-third to one-half full (depending on the size of the glass) with the yellow gazpacho and float a teaspoon of ratatouille in the center with the scallion julienne.

4. Place a 1 1/2 x 3-inch-ring mold in the center of a side plate. Carefully fill mold with ratatouille and pack to remove any excess liquid. Let set momentarily, then carefully slide a turner underneath and transport to a dinner plate; remove mold. Add two corn tortilla strips as garnish. Serve immediately.

Recipe © 2008 Linda Long. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.