Cauliflower Gazpacho Food

CAULIFLOWER GAZPACHO

Steps:

• 1 Make the gazpacho: In a medium saucepan, combine 2 cups water and 2 teaspoons salt and bring to a boil
• 2 Add the cauliflower florets, bring back to a boil and cook until the cauliflower is fork tender, 3 to 5 minutes
• 3 Drain, reserving 1 cup of the blanching liquid
• 4 Place the blanched cauliflower, zucchini, bread crumbs, pistachios, onion, garlic, the remaining 1 teaspoon salt, vinegar and oil in a blender and process until smooth, drizzling in the reserved cauliflower cooking water, 1 to 2 tablespoons at a time, as needed to keep the mixture loose but not overly liquefied
• 5 Transfer the soup to a container and refrigerate for at least 2 hours or until completely chilled
• 6 Make the spinach oil: Rinse out the blender container
• 7 While the soup is chilling, place the spinach, oil, salt and nutmeg in the blender and process until the spinach is very finely chopped, scraping down the sides as needed, about 3 minutes
• 8 Transfer the spinach oil to a container and store at room temperature if using the same day
• 9 If you want to refrigerate the oil and use later, let the oil come to room temperature before using
• 10 When ready to serve, in a small skillet over medium-high heat, cook the sausages until crispy, 8 to 10 minutes
• 11 Combine the chilled soup and sparkling water in the clean blender and pulse a few times to incorporate
• 12 Pour the soup in individual bowls, add a drizzle of spinach oil, then sprinkle the crispy sausage and olives on top

THE BEST GAZPACHO

Steps:

• Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
• Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
• Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

BEST GAZPACHO

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

BROCCOLI AND CAULIFLOWER GAZPACHO WITH CHEESY CROUTONS

Steps:

• For the gazpacho: Place the cashews in a small bowl and cover with the boiling water. Let soak for 15 minutes. Drain and allow to cool slightly; reserve the soaking water.
• Combine the cauliflower, half the zucchini (about 1/2 cup), half of the torn bread, half the red onion, 1 clove of garlic, 1 tablespoon of the vinegar and 1 tablespoon of olive oil in a blender. Add half the soaked cashews and blend on high, adding the reserved soaking water 1 or 2 tablespoons at a time to help the mixture blend until smooth and creamy but not too thin. Pour the cauliflower soup into a container and chill for at least 30 minutes.
• Using the same blender (you don't need to wash it out), combine the broccoli with the remaining zucchini, bread, red onion, 1 clove garlic, 1 tablespoon vinegar, and 1 tablespoon oil. Add the remaining soaked cashews and blend on high, again adding reserved soaking water 1 or 2 tablespoons at a time to help the mixture blend until smooth and creamy but not too thin. Pour the broccoli soup into a container and chill for at least 30 minutes.
• Meanwhile, for the toasted cheese croutons: Preheat the broiler. Spread a thin layer of Dijon mustard on one side of each baguette slice, then sprinkle each with 2 tablespoons of the cheese and drizzle with oil. Place on a small sheet pan and broil until the cheese is just melted and bubbling and the edges of the bread are just starting to crisp. Allow to cool slightly before serving with the soup.
• When ready to serve, stir a 1/2 cup of the chilled sparkling water and a 1/2 teaspoon of lemon zest into each soup and season each to taste with salt and pepper. Divide the cauliflower soup evenly between each of 4 soup bowls, pouring on the left side of the bowl. Then divide the broccoli evenly between the same bowls, now pouring on the right side to create two distinct soups side-by-side in the same bowl. Garnish each bowl with a toasted cheese crouton and serve immediately.

CAULIFLOWER WHITE GAZPACHO

Steps:

• In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8-10 minutes. Drain, rinse under cold water until cool and drain well.
• In a blender, combine 1 1/2 cups of ice-cold water with half of all the ingredients except the last three; blend until smooth. Add 1/3 cup olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Pour into a container suitable for chilling and repeat with the second half of ingredients. Season the soup to taste with salt and refrigerate until chilled, about 1 hour (or overnight).
• Preheat the oven to 350°. Spread the remaining 1/2 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.

GAZPACHO

Steps:

• Combine all of the ingredients in a large bowl.
• Purée some or all of the soup (optional).
• Chill for several hours.