CILANTRO GAZPACHO

Cilantro Gazpacho image

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

Yield makes 2 quarts; serves 12

Number Of Ingredients 24

Ingredients

5 pounds ripe tomatoes, seeds removed
2 1/2 pounds cucumber, peeled, seeds removed
2 red bell peppers, seeds removed
1 jalapeño pepper, seeds removed
4 scallions, white and light-green parts only
1 large garlic clove, peeled
1/2 cup extra-virgin olive oil
3/4 cup fresh cilantro, roughly chopped
Juice of 2 limes (5 tablespoons)
Coarse salt and freshly ground pepper
Hot pepper sauce
Tomato Aspic (recipe follows)
Big Croutons (recipe follows)
4 pounds ripe tomatoes, seeds removed
1 jalapeño pepper, seeds removed
1 1/2 teaspoons coarse salt
1/2 cup water
6 packets powdered gelatin (1/4 cup plus 2 teaspoons)
(makes 3 cups)
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley
1 baguette, cut into 1/4-inch-thick slices
(makes 12)

Steps:

Roughly chop the tomatoes, cucumber, red and jalapeño peppers, scallions, and garlic. Place in a large bowl; toss with 1/4 cup olive oil, 1/2 cup cilantro, and the lime juice. In a food processor or blender, puree half the vegetables until smooth. With the motor running, slowly add the remaining olive oil to the puree in a steady stream until the mixture emulsifies. Pass the puree through a fine-mesh strainer into a medium bowl, and set aside. Discard the pulp in the strainer.
In a food processor or blender, pulse the remaining vegetables in batches, letting them remain chunky. Alternatively, chop the vegetables by hand. Combine the mixture with the reserved puree; mix well. Stir in the remaining cilantro. Season with salt, pepper, and hot pepper sauce to taste.
Pour 1/4 cup aspic into 12 6-ounce glasses; chill until set, at least 1 hour. Ladle 1/2 cup gazpacho into each glass, and serve garnished with a big crouton.
In a food processor or blender, puree the tomatoes and jalapeño until smooth. Line a large bowl with a double layer of cheesecloth. Transfer the puree to the prepared bowl. With kitchen twine, tie the cheesecloth to enclose the tomato puree; tie the bundle to a large wooden spoon. Rest the spoon across the top of a stockpot or deep jar, letting the juices drip into the pot for about 3 hours. Pour the tomato water through a fine chinois or sieve into a bowl. Add salt; stir to combine.
Place 1/2 cup cold water in a small heatproof bowl. Sprinkle the gelatin evenly over the water; set aside 5 minutes to soften. Bring a small saucepan of water to a simmer; place the bowl of gelatin over it. Stir until the gelatin is dissolved; remove the bowl from heat. Stir in some of the tomato water to reduce the temperature, then stir all of the gelatin mixture into the remaining tomato water.
Combine the olive oil and butter in a small saucepan; heat over medium heat until the butter is melted. Stir in the parsley. Spread over the bread; grill until crisp, 1 to 2 minutes on each side. Alternatively, toast the croutons in a 350°F oven until golden brown, 10 to 15 minutes.