Chef Edward appeared at the Williams-Sonoma kitchen on Saturday, September 17 at Columbus Circle to show how to prepare a fresh, classic Gazpacho. 

Certe’s Gazpacho recipe is one our most requested and it’s not too late to add a healthy dose of fresh vegetables to your diet.  Gazpacho is an ancient Spanish soup, is traditionally served cold and thickened with bread and olive oil.

Chef Edward demonstrated the making of gazpacho to a rapt audience.  Many were taking photos and notes. In the Live Chef Demo, guests learned how to whip up a healthy exotic dish with samples being quickly picked up along with a copy of the recipe. Expertly balanced and remarkably fresh is the only way to describe this dish.   There were even a few children who loved the fresh version so don’t count this out for your kids.  Along with the demo, he also offered tips on professional techniques.

Gazpacho can be any chilled soup made with seasonal ingredients, he said. He made a traditional Gazpacho, with tomatoes, peppers, fennel and cucumbers with a modest amount of Cayenne Pepper, giving the soup a little kick.  He removed the seeds of the peppers and cucumbers to improve the flavor.  The mixture of chopped tomatoes, peppers, cucumber, fennel, basil needed to chill overnight before being pureed in a blender the next day, he said.  However, he permitted the guests to taste the Gazpacho made the previous day versus the fresh one he had just made in front of the audience.  We think the consensus was about 50/50 which one they preferred!  He also mentioned the recipe can be used as a base for more creative concoctions.  The soup can also can be garnished with anything from grilled Shrimp to Crème Fraiche.

This dish goes along with Chef Edward’s Slow Food philosophy to keep as much processed foods as possible out of your diet.  This will keep in your fridge about a week.  So, meet his Heirloom Tomato Gazpacho…..

In Season Produce in NYC:

LATE SEPTEMBER

Beets, Blueberries, Broccoli, Cabbage, Carrots, Celery, Cucumbers, Eggplant, Grapes, Onions, Oysters, Eastern, Pears, Potatoes, Pumpkins, Radishes, Raspberries, Snap Peas, Squash, Tomatoes, Turnips

EARLY OCTOBER

Beets, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Cucumbers, Eggplant, Grapes, Onions, Oysters, Eastern, Pears, Potatoes, Pumpkins, Radishes, Raspberries, Snap Peas, Squash, Tomatoes, Turnips