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CULINARY SOS

Can Soup Solve the Energy Crisis?

April 18, 2001|CINDY DORN | TIMES STAFF WRITER

DEAR SOS: I recently sampled a gazpacho soup at Trattoria Acqua in La Jolla that was the best I have ever had. Any chance you could get the recipe for your readers?

TONY GIORGIO Riverside

DEAR TONY: Not only is this recipe delicious, but the statehouse in Sacramento should take notice: This recipe does not use an oven. And because the pols likely have elected to go without air-conditioning this season (setting an example, I'm sure), this gazpacho would also serve to cool them down. And you know what they say about cool heads prevailing, Tony. Chef Damaso Lee sent us his recipe.

Gazpacho Trattoria Acqua

Active Work and Total Preparation Time: 30 minutes plus 8 hours chilling

7 plum tomatoes

1 bunch cilantro

2 red bell peppers

1/2 red onion

2 cucumbers

3/4 teaspoon dried thyme

2 cloves garlic

2 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil

Salt, pepper

1 avocado

Coarsely chop the tomatoes, cilantro, bell peppers, onion, cucumbers, thyme and garlic.

Place them in a food processor and pulse while adding the vinegar and olive oil. You may need to do this in two batches. Process until the ingredients are very finely diced, but not smooth. Add salt and pepper to taste. Chill the gazpacho overnight.

Peel and pit the avocado and cut it into slices. Divide the gazpacho among serving bowls and garnish the top with the avocado slices.

6 servings. Each serving: 230 calories; 69 mg sodium; 0 cholesterol; 21 grams fat; 3 grams saturated fat; 10 grams carbohydrates; 2 grams protein; 3.39 grams fiber.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@la times.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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