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The Honolulu Advertiser
Posted on: Wednesday, February 21, 2007

TASTE
Benno's gazpacho a refined refresher

 •  A top chef returns

By Wanda A. Adams
Advertiser Food Editor

Dishes like Jonathan Benno's signature oysters and pearls —sabayon of pearl tapioca with Island Creek oysters and Sterling white sturgeon caviar — his restaurant recipes are generally considerably more complex than the average home cook can handle. We asked him for something a bit easier, and he shared the following refreshing cold soup, which he calls white gazpacho. It's a version of a common peasant "bread" soup, but more refined, of course.

The soup has two parts: Fresh shrimp that are lightly pickled in a vinegar-sugar mixture and garnished with a quick vinaigrette, and a slightly tart, slightly sweet puree of an intriguing group of ingredients — bread, almonds, grapes and cucumber. Don't let the number of ingredients daunt you; this goes together very easily. You can find Marcona almonds at Costco and Spanish paprika at R. Field or in the specialty foods departments of larger grocery stores or online.

Serve this for a light, festive lunch.

WHITE GAZPACHO

For the pickled shrimp garnish:

  • 1/2 pound shrimp, peeled and deveined

  • 2 cups sherry vinegar

  • 1 cup water

  • 1 cup sugar

  • 1 jalapeno pepper, cut in half lengthwise

  • 1/2 teaspoon coriander seeds

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon black peppercorns

  • 3 sprigs mint

  • 3 sprigs cilantro

    For the gazpacho:

  • 1/4 country-style Italian or French bread, crusts removed and cubed

  • 1 cup water

  • 1 cup yogurt

  • 1 tablespoon roasted garlic puree

  • 3/4 cup Marcona almonds, lightly toasted

  • 1/2 pound green seedless grapes

  • 1/2 pound English cucumber, peeled, seeded and roughly chopped

  • 2 tablespoons sherry vinegar

  • 1/2 teaspoon pimenton (Spanish paprika)

  • Salt and white pepper to taste

    For the garnish:

  • Sherry vinegar

  • 1/2 teaspoon chopped cilantro

  • 1/2 teaspoon chopped mint

  • Pinch of pimenton

  • Salt and white pepper

    Make pickled shrimp: Bring water, sugar and vinegar to a boil. Whisk until sugar is completely dissolved. Add jalapeno, coriander, cumin, peppercorns, mint, cilantro. Pour liquid over shrimp, making sure shrimp are submerged. Let stand at room temperature for one hour; cover and refrigerate. Shrimp will hold in pickling liquid for 24 hours.

    Make gazpacho: Soak cubed bread in water. Add all ingredients to blender and puree until smooth. Strain through fine screen; adjust thickness with water. Finished soup should have the consistency of heavy cream. Hold over ice in refrigerator until ready to serve.

    Place peeled and deveined shrimp in a mixing bowl. Lightly dress with garnish ingredients. Divide shrimp between four chilled soup bowls. Pour soup into bowls, making sure not to cover shrimp completely. Serve with a knife, fork and chilled soup spoon.

    Makes 4 servings.

  • Per serving (exclusive of salt to taste and garnish): 320 calories, 17 g fat, 2.5 g saturated fat, 10 mg cholesterol, 250 mg sodium, 35 g carbohydrate, 5 g fiber, 15 g sugar, 11 g protein

    Reach Wanda A. Adams at wadams@honoluluadvertiser.com.