Those who were able to join our summer happy hour in August at Snail winner Garrison Restaurant will remember this delightful and refreshing gazpacho. While the gazpacho showcases the ripe sweetness of the tomatoes, the savory mustard ice cream provides a pleasant and creamy balance. Chef Rob Weland has graciously agreed to share his recipe and he notes that in our region, heirloom tomatoes can be enjoyed throughout September and beyond. This recipe appears in SFDC’s October 2018 newsletter.
To Make the Gazpacho
Serves 12 (can be halved)
- 6 cups fresh plum tomato
- 3 cups coarsely chopped red onion
- 3 cups coarsely chopped red peppers
- 4 cups English cucumbers (cut into one inch chunks)
- 3 cups mixed heirloom tomatoes
- 2 tsp minced garlic
- 1 tsp Tobasco
- 3 T Banyuls vinegar
- 2 cups Extra Virgin Olive Oil (organic if you have it)
- 3 T fresh lemon juice
- 3 sprigs Thyme (leaves only)
- Salt to taste
Combine tomatoes, onion, peppers, cucumbers, garlic, herbs, tobacco, and salt in a large pot or other container that can comfortably hold all the ingredients.
Blend ingredients with large immersion blender until well liquefied. While blending, slowly add in olive oil until mixture is smooth and creamy.
Transfer mixture to a blender in small batches and puree on high for 1 full minute.
Add vinegar and lemon juice. Taste and adjust seasoning as needed. If you want your soup to be extra smooth, pass the mixture through a fine mesh sieve to remove any sediment, before adding the vinegar and lemon juice.
Refrigerate in airtight plastic container until ready to use.
To Make the Dijon Mustard Ice Cream
- 6 cups half & half
- 1 jar (7oz.) strong mustard (such as Dijon or mutarde forte)
- 18 egg yolks
- Salt & pepper
Prepare an ice water bath in a large bowl to cool your custard quickly when it comes off the stove. Set an empty bowl inside or on top of the ice water bath. This will be used to cool the custard when it comes off the stove.
Mix cream and mustard in a saucepan and bring to a simmer. Remove from heat, cover and let infuse 10 minutes.
Place yolks in a third bowl and whisk until slightly thickened. Drizzle in half of warm cream from the saucepan and whisk. Return mixture to saucepan.
Place saucepan over medium heat and stir continuously with a wooden spoon until mixture thickens and covers the back of the spoon. Remove from heat immediately and strain mixture through a fine-mesh strainer into your empty bowl placed over the prepared ice bath; stir custard until cold.
Cover custard and refrigerate overnight. Freeze in an ice cream maker for 10-15 minutes, or according to the manufacturer’s instructions.
Place one scoop of ice cream into a bowl, and cover with gazpacho. Drizzle with extra virgin olive oil and a few grinds of fresh black pepper.