Green Gazpacho (laurel Restaurant)

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	French	Veg01	6	Servings

INGREDIENTS

1		English cucumber, seeded and
		diced
12	oz	Tomatillos, peeled and diced
1/2		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		Cilantro, chopped
1/4		Italian parsley, chopped
2	oz	White bread, crust removed
		cubed
1		Egg
		OR use 2 tablespoons
		pasteurized eggs
1/2	c	Olive oil
2	t	Sherry vinegar
2	t	Kosher salt
1		Pinches white pepper
1		Pinches cayenne pepper
1	c	Cold water, plus 2
		tablespoons
		more
		Cilantro sprigs, for garnish
2		Ripe tomatoes*, peeled
		seeded and
		diced
1/2		Spanish onion, minced
1/2		Serrano chili, minced
		optional
1	T	Minced parsley
1	T	Minced cilantro
2	T	Olive oil
1/2	t	Kosher salt

INSTRUCTIONS

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  Converted by MM_Buster v2.0l.

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