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
- Quick Glance
- 50 M
- 1 H
- 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
- Store-bought or homemade 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.
Hungry for more? Chow down on these:
Yellow Gazpacho and Ratatouille Recipe © 2009 Linda Long. Photo © 2009 Linda Long. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!