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There isn't a single Seattleite among the chefs selected to compete for this season's Top Chef crown, but that doesn't mean our city isn't home

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Top Chef: Seattle: Make Last Night's Coat-Earning Gazpacho at Home

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There isn't a single Seattleite among the chefs selected to compete for this season's Top Chef crown, but that doesn't mean our city isn't home to plenty of up-and-coming culinary talent. To help put the Seattle back in Top Chef: Seattle, Voracious is partnering with The International Culinary School at The Art Institute of Seattle to provide a local interpretation of the previous night's winning dish. Each week, two chef instructors will choose the best recipe from a pool of student submissions: This week's recipe was created by Aaron Tekulve, who's working toward his culinary arts diploma.

Voters in a poll conducted by Bravo agreed Emeril Lagasse isn't as intimidating as Tom Colicchio, but Lagasse sternly vowed to end cheftestant Jeffrey Jew's Top Chef career if he dared to serve hot gazpacho. Jew's gazpacho chilled in time, and Lagasse found the "depth" he was seeking in it; For his trouble, Jew became the first coat recipient in Lagasse's kitchen.

Jew's recipe called for watermelon, scallops, shrimp, salmon belly and avocado. For Voracious readers, Tekulve's put together a far more affordable dish showcasing the flavors of roasted tomatoes, garlic and red peppers. Don't forget to let it cool.

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Tropic~7
Roasted Vegetable Gazpacho with Serrano Cream and Fried Shallots

Ingredients

4 Ripe Tomatoes, Roasted, Peeled, and chopped

6 Garlic Cloves, Roasted, Peeled

1 Red Bell Pepper, Roasted, Peeled, and chopped

1 C Water plus ½ C as needed for consistency

½ C Day Old Bread, cut into ½ inch cubes

2 Tbsp Sherry Vinegar

1 Tbsp Spanish Paprika

1 Tsp Whole Cumin, toasted, ground

Salt and Freshly Ground Black Pepper to Taste

Garnish

Serrano Crème Fraiche:

1 Serrano Chili, finely minced

1 C Crème Fraiche

Arbequina Extra Virgin Olive Oil Drizzle

Parsley, fine chiffonade

Fried Shallot Rings

Method

1. Place the first nine ingredients in a blender and process until coarsely

pureed. Season with salt and refrigerate until chilled.

2. Serrano Crème Fraiche:

Combine minced Serrano chili with crème fraiche and let marinate for 1

hour. Strain and reserve for garnishing.

3. Shallot Rings:

Keeping shallot whole, slice shallot to make rings. Lightly fry to crisp and

lightly golden

To Serve:

Serve gazpacho in bowl, drizzle a little Serrano crème friache over soup, drizzle a

little arbequina extra virgin olive oil over soup and top with fried shallot rings.

Follow Voracious on Facebook & Twitter. Follow me at @hannaraskin

 
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