Ja­leo’s gaz­pa­cho de re­mo­lacha

1 hour, 15 min­utes. Serves 4.

Los Angeles Times - - FOOD & DINING -

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.

SOS RE­QUESTS: Send Culi­nary SOS re­quests to noelle.carter@la­times.com or Culi­nary SOS, Food sec­tion, Los An­ge­les Times, 202 W. 1st St., Los An­ge­les, CA 90012. Please in­clude your name, phone num­ber and city of res­i­dence.

Kirk McKoy Los An­ge­les Times

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