Chef Govind’s GAZPACHO, TOMATO SOUP AND PANINIS
 
Gazpacho
 

Ingredients

  • 2 stalks of celery
  • 2 large tomatoes
  • 1 large cucumber (peeled)
  • 1 or 2 teaspoons of extra virgin olive oil
  • 1 teaspoon sherry vinegar (more or less to taste)
  • 1 tablespoon fresh parsley
  • Pinch of salt
  • Pinch of pepper
  • Breadcrumbs


Directions

  1. Chop all vegetables roughly and add to blender or food processor.
  2. Pulse until smooth.
  3. Add olive oil, salt, pepper, sherry vinegar and parsley, pulse to mix.
  4. Chill in refrigerator for at least an hour
  5. Serve with chunky breadcrumbs/croutons and sprinkled with fresh herbs (if desired).
 
Roasted Tomato and Fennel soup


Ingredients

  • 3 pounds ripe plum tomatoes cut in half lengthwise
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 4 garlic cloves minced
  • 1 fennel bulb, sliced thin
  • 1 teaspoon fresh thyme
  • 1 (28 ounce) canned plum tomatoes with juice
  • 1 quart chicken or vegetable stock
  • 1 cheesecloth sachet filled with thyme, bay leaf, peppercorns, fennel seed and chili flakes.


Directions

  1. Preheat oven to 400 degrees.
  2. Toss together the tomatoes, sliced fennel, ¼ cup olive oil, salt, and pepper.
  3. Spread the tomatoes in 1 layer on a baking sheet lined with parchment paper and roast for approximately 45 minutes.
  4. In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil until the onions start to soften.
  5. Add a pinch of salt and pepper, fresh thyme, canned tomatoes, chicken stock, and herb filled sachet. Stir well.
  6. Add the oven-roasted tomatoes and fennel, including the liquid to stockpot.
  7. Bring to a boil, lower heat and simmer uncovered for 30 minutes.
  8. REMOVE herb filled sachet before completing the next step.
  9. Remove from heat.  With an immersion blender (or a food processer or regular blender), blend or pulse till mixture is smooth.
  10. Taste for seasonings (add more salt and/or pepper if needed).
  11. Serve hot or cold.

 

Eggplant Panini


Ingredients

  • 2 Slices whole wheat bread
  • 4 ounces goat cheese
  • 2 roasted tomatoes
  • 1 roasted eggplant
  • Wilted spinach
  • Grilled fennel


Directions

  1. Spread goat cheese on 1 side of both pieces of bread.
  2. Add roasted tomatoes, eggplant, spinach, and fennel to 1 piece of bread and top with the other piece.
  3. Place in Panini press or between two hot non-stick pans. Grill until heated through and bread is toasted.

 

 

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