Farmer's Market Yellow Gazpacho

Monday, Jun 3, 2013  |  Updated 2:55 PM PDT
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Luxe Hotel and Restaurant chef Olivier Rousselle joins Michelle Valles, John Cadiz Klemack and Carl Bell on Today In LA Weekend to share a traditional Spanish treat, Gazpacho and more on Sunday, June 2, 2013.

Luxe Hotel and Restaurant chef Olivier Rousselle joins Michelle Valles, John Cadiz Klemack and Carl Bell on Today In LA Weekend to share a traditional Spanish treat, Gazpacho and more on Sunday, June 2, 2013.

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Farmer’s Market Yellow Gazpacho

3 mixed yellow and white heirloom tomatoes

1 cucumber

1 yellow pepper

1 shallot

1 stick of celery

3 cloves garlic

1 cup extra virgin olive oil (first cold press)

3 teaspoons aged sherry vinegar

fleur de sel

a bunch of basil

½ cup toasted almonds (optional)

choose tomatoes of different varieties, chop them up
peel and chop the cucumber
chop yellow pepper, shallot, garlic, celery
leave to marinate overnight with a cup olive oil and
3 teaspoons of sherry vinegar
add fleur de sel and basil to mixture; put through power
blender and emulsify with olive oil for smooth consistency
refrigerate for 24 hours and serve in a chilled martini glass
or shooter; garnish with toasted almonds

Luxe Sunset Boulevard Hotel, 11461 Sunset Boulevard, Los Angeles, CA 90049 310.476.6571 www.luxesunset.com

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