Fruit is a popular main ingredient in a lot of desserts, but it doesn't often show up in entrees. This entry, a fun take on the usually-savory gazpacho, incorporates all three of the contest ingredients: plums, pluots, and apricots.
Chef (and judge) Ernest Miller of The Farmer's Kitchen had to do a lot of chopping for this recipe, but beyond that it's quite simple. And very, very tasty. A huge thank you to Sugiyarti Jorgenson of Kodiak, Alaska for sending it in - your prizes are on the way!
Stone Fruit Gazpacho
3 cups tomato juice
½ cup finely chopped plum
½ cup finely chopped pluot
½ cup finely chopped apricot
½ cup finely chopped tomato
½ cup finely chopped cucumber
1/3 cup finely chopped red onion
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 teaspoon sugar
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons snipped fresh basil
Blend the tomato juice, olive oil, vinegar, sugar and garlic together. Combine the emulsion with the other ingredients, except the basil, in a large bowl. Cover and chill for at least 2 hours. Garnish with the basil and enjoy.
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