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Yellow Gazpacho and Ratatouille

Post | Linda Avery on 09.22.09No Comment

Yellow Gazpacho and Ratatouille by Linda Longby 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.”

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

Method
Great Chefs Cook Vegan by Linda LongMake 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 sauté pan. In small batches, sauté 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.
Do not copy content from any page from this site. Plagiarism will be detected by Copyscape. For permission to republish, visit our Terms of Use page.

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