Here we have a delicious recipe from the winner of our January 2019 recipe contest. Thanks again and congratulations Anne Marie Grossman! See below for recipe details.
For the Gazpacho:
1 28oz can of peeled tomatoes in puree
2 tbsp finely minced garlic
4 tbsp finely minced shallot in white wine
2 tbsp chopped red onion
1/2 cup chopped parsley
1/2 cup chopped basil
1 bunch chopped baby bok choy
2 tbsp neutral oil such as veg or canola
2 tsp kosher salt
1 tsp chili flakes
1 tsp cracked black pepper
For the Horseradish Ice Cream:
1 pint heavy cream
2 egg yolks
1 tsp vanilla
2 tbsp sugar
1 tbsp fig preserves
8 tbsp Holy Schmitt's horseradish
Directions:
Saute shallot, garlic, and red onion in neutral oil until translucent (about 5-6 minutes) on med-high heat.
Add parsley, baby bok choy, and basil. Saute until soft (about 3 minutes) on med-high heat.
Add peeled tomatoes, salt, pepper, and chili flakes. Reduce heat to medium, and allow to cook for 15 minutes.
Place in shallow container to cool completely in the fridge.
When completely cooled, puree in food processor or blender until smooth. Strain through a sieve into another container. Discard pulp from sieve.
In a cold stainless steel mixing bowl, pour heavy cream and set it into your mixer or use a hand mixer to bring the heavy cream to stiff peaks. Fold in the egg yolks, sugar, and vanilla using a spatula. Add strained horseradish and fold in. Place into a shallow dish and freeze.
Assembly:
Pour chilled soup into a bowl. Garnish with micro greens. Quenelle your horseradish ice cream and place in front of your garnish.
Serve and enjoy!
