Smoked Green Tomato Gazpacho

INGREDIENTS

  • 1.25 lb green tomatoes, smoked, med dice

  • 1.5 oz yellow bell pepper, med dice

  • 3/4 oz cucumber, not peeled or seeded med dice

  • 1 tsp ginger, peeled and sliced

  • 1/2 tbsp roasted garlic

  • 1/2 tbsp yellow raisin

  • 1/2 fl oz sherry vinegar

  • 2 tbsp cream of coconut (Coco Lopez Brand)

  • 3/4 cup olive oil

  • 1 tbsp white soy sauce (optional)

  • 2 tbsp basil, picked leaves

  • 2 tbsp green onion, roughly sliced

  • 1/4 cup parsley (packed) picked leaves

Directions

  1. Combine all ingredients in blender and puree on highest setting until perfectly smooth.

  2. Taste for seasoning.

  3. If more salt is needed, add white soy. If white soy is unavailable, add salt to taste.

  4. If more sweetness is needed, add more cream of coconut.

  5. If more acid is needed, add more sherry vinegar.

  6. All flavors should be delicate and balanced. None should overpower.

  7. If color is not green enough, add more parsley.

  8. Serve with toppings like poached shrimp, diced mango, cucumber, feta cheese, and tajin.

A recipe by

REBECCA KLASKALA, CULINARY ARTS INSTRUCTOR

Rebecca was born and raised in New Orleans, where food was the center of her world and she grew up cooking through Chef Paul Prudhomme’s Louisiana Kitchen. She earned her culinary chops in the kitchens of Luke and La Provence before moving to Hyde Park, NY to attend the Culinary Institute of America. After graduation, she worked for Michelin-star Chef Kevin Hickey at Allium in Chicago, then returned home to join Chefs John Folse and Rick Tramanto at Restaurant R’evolution and worked her way up to sous chef over seven years. In 2020, she joined the team at NOCHI, where she continues to hone her passion for teaching local and global cuisines to aspiring chefs.

Jessica Sigmundsson