Gazpacho

Le Titi De Paris Signature Dish Recipe

Ingredients:

• 12 Vine ripened tomatoes, washed and core removed then chopped
• 5 Garlic cloves
• 3 Red bell peppers, divided and seeds and core removed, chopped
• 6 Celery stalks, washed & chopped
• ½ English cucumber, peeled and chopped
• 2 Tomato juice cans (46 oz each)
• 4 Petit pain or rolls baked, sliced for easily absorbing
• ½ C Olive oil
• 4 Tbs. Mayonnaise
• 1 Tbs. Red wine vinegar
• Kosher salt & fresh ground black pepper

Garnish:

• 1 Yellow pepper, fine diced
• 1 Red pepper, fine diced
• 1 Tomato, peeled, seeded, and diced
• 1 Celery stalk, fine diced
• 1 Tbsp Parsley, finely chopped
• Olive oil, enough to gently coat
• 1 C Croutons

Procedure:

1. Combine the first 8 ingredients in a blender and puree until smooth. Pass through a China cap.
2. Combine mayonnaise and vinegar in a small bowl with a whisk. Gently add some of the pureed mixture into the bowl causing it to emulsify. Readd this mixture to the pureed mixture. Adjust the thickness with tomato juice to desired consistency.
3. Adjust seasoning with the salt and pepper.
4. Prepare the garnish. Chill desired bowls.
5. Pour finished gazpacho into bowl then place a spoonful of garnish on top. Add 4-5 pieces of croutons on top and serve.