Plums, Pluots & Apricots Recipe Contest Winner: Stone Fruit Gazpacho | KCET
Plums, Pluots & Apricots Recipe Contest Winner: Stone Fruit Gazpacho
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.
Eggslut's arrival in Grand Central Market marked a turning point in the historic food hall's fortunes. Their signature dish, the Slut, and their breakfast egg sandwiches have caused lines that snake out into the sidewalk. Here's how to make the Slut.
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