August produce gives gazpacho a seasonal kick
From the August 2019 issue
When the temperature soars, it might seem strange to crave a bowl of soup. But gazpacho, which is served cold, has been a refreshing way to take the heat off for hundreds of years.
While there are several variations, many are inspired by a Spanish recipe that highlights raw vegetables. Tomatoes joined the flavor fest in the 19th century.
Striper Bites in Lewes borrows from two Mediterranean influences. “It’s a combination of Spanish and Italian cuisines,” says Drew Lopuski, the executive chef. “There’s basil and cilantro, lime juice and olive oil.”
At the beach, gazpacho highlights August’s bounty. “We use local tomatoes,” says Lopuski, who buys from area vendors or at the farmers market. Along with tomatoes, his recipe calls for zucchini, carrots, bell peppers and red cabbage.
Lopuski was 3 when his family moved to coastal Delaware and a teenager when he started working at 1776 in the Midway shopping center. There, he learned about French cuisine from the executive chef at the time, Phil Lambert. His culinary experience, however, has traveled to the Far East. While working at a sushi restaurant, he picked up Asian techniques, so maki rolls are now on the menu at Striper Bites.
For his gazpacho recipe, thoroughly wash and clean your vegetables before dicing them into half-inch pieces. If you don’t have a food processor, next chop the vegetables into extra fine pieces with a sharp knife.
As the name implies, Striper Bites is known for seafood, and if you want to jazz up the gazpacho, Lopuski suggests adding lump crabmeat or lobster for a sweet finishing touch.
For the creme fraiche
2 jalapenos, no seeds
1 cup of buttermilk
1⁄4 cup of fresh lime juice
1 cup of sour cream
1 teaspoon of salt
Puree all but the sour cream and salt in a blender. Then mix in the sour cream and salt.
For the gazpacho
4 ounces of squash, small dice
4 ounces of zucchini, small dice
8 basil leaves
2 ounces of red cabbage, shredded
1 cucumber, peeled, small dice
2 ounces of red onion, small dice
1 red bell pepper, cleaned, small dice
1 green bell pepper, cleaned, small dice
3 fresh ripe tomatoes, small dice
1 jalapeno, no seeds
4 ounces of carrots, small dice
1 small bunch of cilantro
4 garlic cloves
Puree the ingredients in a food processor. You may need to do this in batches. Remove the pureed vegetables to a bowl and mix in:
16 ounces of canned tomato juice
The juice of 2 limes
1⁄2 cup of extra virgin olive oil
1 tablespoon (or to taste) of sriracha or
2 tablespoons (or to taste) of salt
Let the soup sit in the refrigerator for at least one hour before serving.
The gazpacho should be 36 degrees Fahrenheit. To serve, divide into bowls and add the jalapeno creme fraiche and fresh cilantro to garnish.
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