Yellow Tomato Gazpacho with Shiitake Chips
Low-calorie, low-fat, perfect for summer
Ingredients:
6 medium-to-large yellow tomatoes
1 Maui onion or other sweet onion, peeled and quartered
1 yellow bell pepper, seeded and quartered
1 cucumber, peeled, seeded, and cut inot 3-inch chunks
2 teaspoon white balsamic vinegar
2 teaspoon extra-virgin olive oil
2-4 basil leaves
5-6 shiitake mushrooms
Pinch of oregano
Salt and pepper, to taste
5 table spoon balsamic vinegar, for reduction
Micro greens, as garnish
Preparation:
- Preheat oven to 200°. Toss pieces of onion and bell pepper with a small amount of olive oil, salt, and pepper. Place in pan and roast until soft.
- Blanch the tomatoes for 10 minutes in simmering water, then place quickly in cold water.
- Peel the tomatoes.
- In a large pot, mix the roasted vegetables with the yellow tomatoes and the cucumber chunks; add the vinegar, olive oil, basil, salt, and pepper. Cover and refrigerate overnight.
- To make the shiitake chips, preheat overn to 125°. Slice the musrooms very thin. Toss with a small amount of olive oil, salt, pepper, and oregano. Roast for 2 1/2 hours.
- To make the balsamic vinegar reduction, simmer the vinegar on low heat until it is thick and syrupy.
- Blend vegetable mixture with a hand blender or food processor. Adjust the consistency if necessary with a little bit of water. Season to taste, then chill.
- Serve gazpacho in large martini glasses. Drizzle each serving with balsamic reduction and garnish with 3 or 4 shiitake chips and a pinch of micro greens.
Serves 6
Courtesy of Chef Eric Faivre, The Terrace at Grand Wailea Resort and Spa - Maui, Hawaii.
