Gazpacho with Herbed Walnuts

california gazpacho walnuts
Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4

This chunky, chilled tomato-based soup is a wonderful accompaniment to grilled cheese or panini sandwiches.

Ingredients

1 tsp. walnut oil
2 tsp. chopped fresh rosemary
Pinch cayenne pepper
Salt, to taste
2⁄3 cup walnuts, chopped
1 1⁄2 lb. (about 5) ripe tomatoes, peeled and chopped
1 cucumber, peeled, seeded and coarsely chopped
1 small red or green bell pepper, chopped
1 clove garlic, minced
1 small red onion, finely chopped
1⁄4 cup white vinegar
1 1⁄2 cups tomato juice
1 1⁄2 slices white bread, torn in pieces
Pepper
Hot pepper sauce

 

Steps

1. Preheat oven to 350 F. Spread walnut oil in small baking pan and place pan in oven for 3-4 minutes.

2. Meanwhile, stir together rosemary, cayenne and a pinch of salt; set aside. Toss walnuts with heated oil; sprinkle with rosemary mixture. Toast nuts in oven, stirring twice, until lightly browned. Set aside.

3. In large bowl, combine tomatoes, cucumber, pepper, garlic, onion, vinegar, tomato juice and bread. Transfer in batches to food processor or blender; process until coarsely pureed. Return soup to bowl; cover and chill thoroughly.

4. For service: If soup seems too thick, stir in more tomato juice to thin. Season with salt, pepper and hot pepper sauce to taste. Ladle soup into cups or bowls and top each serving with herbed walnuts.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources