ALICIA ROSS FOR KITCHEN SCOOP Enlarge
Two years ago, when I lived in Paris for the summer, I seldom went to the same restaurant twice.
With a delicious French culinary experience found practically every 10 feet, why would I? But the one restaurant I made an exception for was Au Relais. I trekked back there three times because it was that memorable.
I still dream about the gazpacho that was the blackboard special on my second trip. It was made with yellow tomatoes instead of the traditional red, and had the most delectable hint of mint. I tried to duplicate it several times last summer during the height of tomato season, but couldn’t find the right mix.
This year I picked up where I left off, and eureka! I hit the jackpot.
Start to finish: less than 20 minutes
Yield: 4 servings
¼ cup mint leaves, lightly packed
¼ cup red cabbage, chopped
3 large yellow (low-acid) tomatoes, chopped (about 2 pounds)
1 small Vidalia or sweet onion, chopped (about 2/3 cup)
¼ teaspoon sea salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
1 teaspoon extra-virgin olive oil
In large bowl of food processor, chop the red cabbage and mint. Scrape down the sides and add all remaining ingredients except oil. Pulse until smooth, scraping down the edges of the bowl as needed. Swirl in olive oil.
Serve immediately at room temperature, or store covered in the refrigerator up to 4 hours and serve chilled.
Approximate values per serving: 102 calories, 2 g fat (0.2 g saturated), no cholesterol, 3 g protein, 18 g carbohydrates, 3 g dietary fiber, 129 mg sodium.
The secret is simplicity. The only seasoning needed is a sprinkle of sea salt and pepper. You finish it with a swirl of fine quality olive oil.
I can almost guarantee today’s recipe for Au Relais-Inspired Gazpacho is one of the most unique gazpacho recipes you’ve ever tasted. The secret is the fresh-off-the-vine vegetables and herbs. Now is the time when produce is at its peak of freshness.