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1
Preheat oven to 350 degrees F.
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2
Bake eggplant on a small sheet tray for 35 minutes.
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3
After cooked, cut in 1/2, scrape out the flesh and place in a small bowl.
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4
In a small pan over medium heat, add olive oil and onion.
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5
Saute onion until just starting to brown, about 10 minutes.
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6
Add 2 large pieces of garlic.
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7
Cook for another 5 minutes and add cumin.
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8
Cook 5 minutes more.
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9
Remove from heat.
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10
Combine onion and cooked eggplant in a blender or food processor.
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11
Add lowfat yogurt, tahini, lemon juice, tomato water, salt, pepper, and a few drops of hot sauce.
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12
Blend until smooth.
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13
Strain and adjust seasoning.
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14
Place in a container, cover and refrigerate until ready to use.
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15
Place tomatoes in food processor or blender and puree.
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16
Place cheesecloth into a colander over a bowl.
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17
Pour tomato liquid into cheesecloth.
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18
Place in the refrigerator and let tomatoes drip overnight.
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19
Remove the tomato water from the bowl and reduce it by half over medium heat in a medium saucepan.
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20
Store in covered in the refrigerator.
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21
Remove solids from the cheesecloth and reserve for another use.
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22
To Serve:
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23
Remove gazpacho from refrigerator.
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24
Take a vegetable of your choice such as carrots and steam or saute until cooked.
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25
You can use various vegetables if you desire.
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26
Place 2 tablespoons of diced, steamed vegetables at the bottom of the bowl.
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27
Pour in the gazpacho and serve with Beet Chips, if desired, on the side (see Duck Beets recipe).
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28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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29
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
