| 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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