Click here for an electronic version of recipes by Chef Katz for the perfect picnic.
One of Cleveland’s top chefs, Douglas Katz – owner and executive chef of Fire Food and Drink – knows that the freshest ingredients are locally grown. The makings for his simple, tasty gazpacho can be easily found at your local farmer’s market.
Tomato Gazpacho
Can be jarred, chilled and transported easily.
Ingredients (yields 6 servings)
Use local vegetables whenever possible
- ½ red onion, peeled and quartered
- 1 rib of celery, coarsely chopped
- 1 clove of garlic, peeled
- 4 Roma tomatoes, stemmed and halved
- 1 seedless cucumber, peeled and roughly chopped
- 1 red pepper, cored and chopped small
- ½ jalapeno pepper, stemmed
- Fresh lemon juice to taste
- ½ tablespoon Worcestershire sauce
- ½ teaspoon Tabasco sauce
- 1 quart V-8
- ¼ teaspoon cumin toasted, ground
- ½ tablespoon cilantro, chopped
- Sea salt to taste
- Cayenne to taste
- 2 ounces extra virgin olive oil
Directions
In a large bowl, combine onions, celery, garlic, tomatoes, cucumber and peppers. Season lightly with salt and pepper and allow to rest for five minutes. Puree the mixture in batches using a high-speed blender. Add lemon juice, Tabasco, Worcestershire, cumin, and cilantro and puree for five minutes. Add V-8 and puree until smooth. Add oil in a steady stream while continuing to mix. Taste and season. Store in pint- or quart-sized jars on ice. Top with your choice of grilled corn, peppers, onions, cucumbers, avocado or drizzled extra virgin olive oil.
Contributor:
Douglas Katz
Owner and Executive Chef of Fire Food and Drink
