Jaleo’s gazpacho de remolacha
1 hour, 15 minutes. Serves 4.
1 pound trimmed beets 1 pound tomatoes, cored and chopped 1 small cucumber (about ½ pound), chopped 1 green bell pepper, cored, seeded and chopped 1 clove garlic 2½ tablespoons oloroso sherry ¼ cup sherry vinegar ¼ cup olive oil, preferably Spanish 1 tablespoon kosher salt 2 oranges 2 ounces fresh goat cheese, for garnish
1. In a heavy pot, boil the beets in plenty of water to cover until soft, 40 to 60 minutes, depending on size. Drain and peel under cold running water, then coarsely chop.
2. In a blender, combine the beets, tomatoes, cucumber, pepper, garlic, sherry, vinegar, oil and salt and purée until smooth. Taste and adjust the seasoning if desired.
3. Supreme the oranges: Using a very sharp knife, cut off the top and the bottom of the fruit so it will sit flat on the cutting board. Starting where you see the orange separate from the white pith, cut away one section of peel and pith, following the line of the fruit. This will expose the underlying fruit. Continue cutting away sections of the peel and pith until only fruit remains. When you're done, go back over the fruit, removing any traces of pith. Separate each segment, or supreme.
4. Serve the gazpacho garnished with the orange supremes and crumbled goat cheese.
Note: Adapted from a recipe by chef José Andrés of the Jaleo restaurant group.
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