Farmer's Market Yellow Gazpacho

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    NEWSLETTERS

    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. (Published Sunday, Jun 2, 2013)

    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