Tuesday, July 9, 2013

Mango and Papaya Gazpacho

Gazpacho season is here, because frankly it’s too hot to turn the oven on. This recipe is an adaptation of Daniel Humm’s Strawberry Gazpacho that I’ve made before.  The basil I used was basil ararat from my garden, which turns from purple to green once it has been growing for a while (and my plant is getting quite large), hence why the purple basil listed in the ingredients below is green in the photos.

Mango and Papaya Gazpacho:
3 mangoes, peeled and diced
1 papaya, seeds removed, rind removed, diced
1 cucumber, peeled, seeded, diced
1 medium red bell pepper, seeds removed, diced
1 yellow bell pepper, seeds removed, diced
1 tomato, diced
2 green onions, sliced
3 tablespoons red wine vinegar
1.5 teaspoons salt
½ cup extra virgin olive oil (use the good stuff for this)
2 cups bread chunks (i.e. 1” dice -  I used a large Italian style roll)

If ever you wanted to practice your knife work, here’s your chance. There’s no need to make this look perfect, so precision is not needed. For the mangoes, peel the skins off them, then cut the sides of the flesh off as close to the pit as you can. Dice and add to a large bowl.

For the papayas, split them into quarters (skin on), then use a spoon to scoop out the black seeds. Using a spoon or a knife, loose the flesh from the skin, roughly dice and add to the bowl with the mangoes.

Cut everything else that needs to be cut, and add to the same bowl, along with the vinegar, salt, olive oil and bread chunks, and give it a good mix with your hands. Cover with plastic wrap and let sit at room temp for 4 to 6 hours.

After the ingredients have sufficiently marinated, pour everything into a blender (you’ll need to do this in 2 batches) and blend until smooth. Add to a large bowl. If the consistency is too thick, add some water to thin it out. Refrigerate until chilled before serving.

2 cups diced bread (1” or so dice – Italian or French baguette works great)
3 tablespoons olive oil
3 cloves garlic
4 sprigs fresh thyme

Heat a large pan over medium, add oil and give it a sec to get warm, then add the bread, garlic and thyme. Give it a good toss to coat the bread and cook for 5 to 7 minutes, or until the bread starts to get crispy.

Mango Confit:
1 mango, diced
¼ cup Vermouth, or dry white wine
2 tablespoons powdered sugar

Add all ingredients to a small saucepan, and bring to a simmer over medium. Cook for 10 to 15 minutes, until the mango pieces offer little resistance to a fork. Strain out excess liquid.

Basil Oil:
1/3 cup Genovese basil leaves (regular green basil)
¼ cup olive oil

Blanch the basil leaves in boiling water for 10 seconds, remove and rinse under cold water. Add to a dish (pyrex measuring cup works well here) with the oil and blitz with a stick blender. Strain through a small strainer to remove excess solids. Let sit for 15 minutes before using.

To serve:
Mango Confit
Slice of Serrano Ham
Purple Basil Leaves (Ararat Basil)
Basil Oil
Coriander Flowers


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