Title: Green Gazpacho (Laurel Restaurant)
Categories: Veg01
Yield: 6 servings
1 English cucumber; seeded and
-diced
12 oz Tomatillos; peeled and diced
1/2 sm Spanish onion**; chopped
3 Scallions; sliced
1 Clove garlic; peeled and
-sliced
2 Ripe avocados; peeled and
-diced
1/2 Serrano chili**; seeded
1/4 bn Cilantro; chopped
1/4 bn Italian parsley; chopped
2 oz White bread; crust removed,
; cubed
1 Egg
OR use 2 tablespoons
-pasteurized eggs
1/2 c Olive oil
2 ts Sherry vinegar
2 ts Kosher salt
1 Pinches white pepper
1 Pinches cayenne pepper
1 c Cold water; plus 2
-tablespoons
; more
Cilantro sprigs; for garnish
——————————-TOMATO RELISH——————————-
2 md Ripe tomatoes*; peeled,
-seeded and
; diced
1/2 Spanish onion; minced
1/2 Serrano chili; minced
-(optional)
1 tb Minced parsley
1 tb Minced cilantro
2 tb Olive oil
1/2 ts Kosher salt
* 1 red and 1 yellow tomato are a good combination
** reserve the other half onion and serrano for making the tomato relish
Combine cucumber, tomatillos, onion, scallions, garlic, avocados, chili,
cilantro and parsley in a food processor fitted with the metal blade until
smooth. Pour the puree over the bread pieces in a large bowl, and let sit
for 30 minutes.
Whisk together the egg and oil to emulsify, creating a mixture similar to
mayonnaise. Stir into the soup and mix well.
Puree in blender and strain through a very fine sieve. Add vinegar and
season with salt, pepper and cayenne. Add cold water, mix thoroughly and
adjust seasonings.
Refrigerate until well chilled. Divide the soup among six chilled soup
bowls, and garnish with a heaping tablespoon of tomato relish, and with a
cilantro sprig.
For the tomato relish: Combine all of the relish ingredients in a mixing
bowl. Refrigerate until ready to serve.
Doug Organ is chef-owner of San Diego’s upscale Laurel Restaurant and also,
The WineSellar & Brasserie.
Note: Chef Organ does different things with this soup. He sometimes makes a
sauce of the soup, serves it with grilled seafood, and offers it on some
frisse, the curly, barely bitter-tasting French endive. For a wedding party
soup, he topped the soup with lobster. In general, at the Laurel, when he
serves it as a soup, he generally tops it with the tomato relish above.
Recipe by: Doug Organ, chef-owner, Laurel Restaurant, San Diego
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