Gaspacho

This is my little French twist on a traditional gazpacho (or gaspacho). Instead of traditional onion and celery, I substituted leeks and fennel. Gaspacho is served cold. In this version, I used the Pomi marinara instead of the crushed tomatoes. Using regular tomatoes might require extra salt and pepper. Enjoy.



INGREDIENTS
1 can crushed San Marzano tomatoes or box Pomi marinara sauce.
2 tbsp red wine vinegar
2 large garlic cloves, pressed
1/4 cup good extra virgin olive oil, preffered Portuguese Saloio Olive Oil
half leek, diced
2 scallions, finely chopped
1/2 cup fennel, finely chopped
2 tbsp fennel fronds, minced
3 tbsp basil, finely chopped
1/2 English cucumber, finely diced (unpeeled)
1 small tomato, finely diced
4 tbsp greek yogurt
Hot sauce, preffered Crystal brand (Lousiana or Tobasco will work fine)
kosher salt and freshly cracked pepper
juice 1/2 lemon

DIRECTIONS
In a large tupperware container, pour Pomi tomatoes, olive oil, vinegar and garlic. Let sit for 3 minutes. Shut cover of tupperware, shake vigorously. Place in refrigerator for 10 minutes.

Chop rest of vegetables, add to tomato mixture. Add 3 tbsps greek yogurt and salt and pepper. Add hot sauce and lemon juice. Stir thoroughly. Shut container, shake vigorously. Refrigerate 30 minutes.

Serve in small bowls. Garnish with freshly cracked pepper and dollop of greek yogurt.

Yield 6 servings.

Tilapia Ceviche

I happened to have some tilapia on hand and someone mentioned ceviche. So, here is my take on a traditional ceviche.








INGREDIENTS
2 fillets tilapia, cut into 1/4 inch cubes
1/2 red onion, finely chopped
1/2 cup freshly squeezed lemon juice, (about 4 lemons), plus 3 tbsp lime juice
1 tsp minced garlic
1 tbsp garlic chives,
1 tsp minced ginger
1 tsp dried cilantro

1 tomato, seeded, cut into 1/4 inch cubes
1/2 avocado, cut into 1/4 inch cubes
1 small seedless cucumber, cut into 1/4 inch cubes
1/2 mango, peeled, cut into 1/4 inch cubes

Kosher salt and freshly ground pepper
Dash of paprika
Tortilla chips, for serving (optional)

DIRECTIONS
Combine fish, onion, garlic, ginger and lemon and lime juice in a large bowl. Mix together. Add dash of salt, paprika and freshly ground pepper. Cover with plastic wrap, and marinate for about 1 hour. Meanwhile, in a separate bowl, mix together remaining ingredients, with some lemon juice. Add dash of salt, paprika and freshly ground pepper. Remove the fish mixture, drain, pressing into strainer to remove excess liquid. Serve immediately. Top with avocado, tomato and mango mixture. Garnish with parsley or cilantro and lemon wedges. Serve with chips. Serves 4.