GOLDEN GAZPACHO WITH  AVOCADO–LIME CRÈME FRAICHE

 

Yield: approximately 1 to 1½ Gallons

 

10 large yellow tomatoes, cut into halves
2 cups chopped yellow onions
1 jalapeno, stem removed and chopped
1 Tablespoon chopped garlic
2 Tablespoons olive oil
1 Tablespoon salt
Juice and zest of 1 orange
½ cup dry sherry
1 Teaspoon ground cumin
6 cups chicken stock or water

 

  • In a baking dish, coat the tomatoes with the garlic, 1 Tablespoon of the olive oil and 1 Teaspoon of salt. Roast them at 450°F for 40-45 minutes until they begin to caramelize on top.
  • Meanwhile, in a sauce pan, heat the remaining olive oil and sauté the onions and jalapenos until soft.
  • Add the orange juice and zest, sherry, cumin and remaining salt.
  • Bring to a boil, add the chicken stock and simmer for 35-40 minutes. Let cool slightly.
  • Using a blender, puree the soup base.
  • Strain and chill before adding the vegetable garnish.
  • Re-season after chilling by adjusting salt and lime juice as necessary.

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Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

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Tastings

Taste extra virgin and co-milled flavored olive oils.

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Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

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