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. It also gives us a chance to show off.”–Linda Long
Yellow Gazpacho and Ratatouille Recipe
Hands-On Time: 50 minutes | Total Time: 1 hour, not including cooling and marinating | Serves 6 to 8
- 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
- 1 scallion, julienned
- 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
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
Yellow Gazpacho and Ratatouille Recipe © 2009 Linda Long. Photo © 2009 Linda Long. All rights reserved.