Recipe courtesy of Michel Richard

Eggplant Gazpacho

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  • Level: Intermediate
  • Total: 9 hr 30 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 1 hr 15 min
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Ingredients

Tomato Water:

Directions

  1. Preheat oven to 350 degrees F.
  2. Bake eggplant on a small sheet tray for 35 minutes. After cooked, cut in 1/2, scrape out the flesh and place in a small bowl.
  3. In a small pan over medium heat, add olive oil and onion. Saute onion until just starting to brown, about 10 minutes. Add 2 large pieces of garlic. Cook for another 5 minutes and add cumin. Cook 5 minutes more. Remove from heat. Combine onion and cooked eggplant in a blender or food processor. Add lowfat yogurt, tahini, lemon juice, tomato water, salt, pepper, and a few drops of hot sauce. Blend until smooth. Strain and adjust seasoning.
  4. Place in a container, cover and refrigerate until ready to use.

Tomato Water:

  1. Place tomatoes in food processor or blender and puree. Place cheesecloth into a colander over a bowl. Pour tomato liquid into cheesecloth. Place in the refrigerator and let tomatoes drip overnight. Remove the tomato water from the bowl and reduce it by half over medium heat in a medium saucepan. Store in covered in the refrigerator. Remove solids from the cheesecloth and reserve for another use.
  2. To Serve:
  3. Remove gazpacho from refrigerator. Take a vegetable of your choice such as carrots and steam or saute until cooked. You can use various vegetables if you desire. Place 2 tablespoons of diced, steamed vegetables at the bottom of the bowl. Pour in the gazpacho and serve with Beet Chips, if desired, on the side (see Duck Beets recipe).