Gazpacho Soup and Zucchini Carpaccio

DifficultyBeginner

Kyle and Melissa Breslow's Gazpacho Soup and Zucchini Carpaccio from EP 2 of New Day New Chef

Yields4 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

INGREDIENTS
Gazpacho Soup
 5 medium fresh tomatoes (cut in halves)
 1 large cucumber
 2 sweet mini peppers
 ¼ medium red onion
 1 clove garlic
 ½ tsp salt
 ½ tsp ground cumin
 ½ tsp turmeric
 ¼ cup extra - virgin olive oil
 2 tbsp sherry vinegar
 fresh ground white pepper to taste (optional)
 1 avocado (embellishment)
 ½ cup basil leaves (embellishment)
Zucchini Carpaccio
 4 Zucchini (ends cut off)
 1 tbsp Freshly squeezed lemon juice (1/2 lemon)
 ½ tsp fine sea salt (or to taste)
 ¼ cup best quality extra-virgin olive oil
 1 ripe avocado (peeled and thinly sliced)
 4 sprigs fresh thyme (or to taste)
 4 sprigs fresh oregano (finely chopped or to taste)

DIRECTIONS
Gazpacho Soup
1

Add all ingredients together in a
blender. Puree until smooth.

2

Cover and chill in refrigerator for 2 hours.

3

When serving add basil and avocado to top.
Optional to add chopped tomatoes, cucumbers
and/or chopped onions to add texture.

4

Sprinkle with a few drops of olive oil as
last step, and serve.

Zucchini Carpaccio
5

Mix together lemon juice, salt, and oil. Whisk to blend.

6

Slice zucchini as thinly as possible. Place slices on
platter and drizzle with lemon mixture. Distribute mixture
evenly. Cover and marinate at room temperature
for 20 minutes to an hour.

7

Optional to add avocado slices between zucchini slices.
Play with adding other herbs including basil. Season
with salt to taste and garnish with oregano and thyme, and serve.

Ingredients

INGREDIENTS
Gazpacho Soup
 5 medium fresh tomatoes (cut in halves)
 1 large cucumber
 2 sweet mini peppers
 ¼ medium red onion
 1 clove garlic
 ½ tsp salt
 ½ tsp ground cumin
 ½ tsp turmeric
 ¼ cup extra - virgin olive oil
 2 tbsp sherry vinegar
 fresh ground white pepper to taste (optional)
 1 avocado (embellishment)
 ½ cup basil leaves (embellishment)
Zucchini Carpaccio
 4 Zucchini (ends cut off)
 1 tbsp Freshly squeezed lemon juice (1/2 lemon)
 ½ tsp fine sea salt (or to taste)
 ¼ cup best quality extra-virgin olive oil
 1 ripe avocado (peeled and thinly sliced)
 4 sprigs fresh thyme (or to taste)
 4 sprigs fresh oregano (finely chopped or to taste)

Directions

DIRECTIONS
Gazpacho Soup
1

Add all ingredients together in a
blender. Puree until smooth.

2

Cover and chill in refrigerator for 2 hours.

3

When serving add basil and avocado to top.
Optional to add chopped tomatoes, cucumbers
and/or chopped onions to add texture.

4

Sprinkle with a few drops of olive oil as
last step, and serve.

Zucchini Carpaccio
5

Mix together lemon juice, salt, and oil. Whisk to blend.

6

Slice zucchini as thinly as possible. Place slices on
platter and drizzle with lemon mixture. Distribute mixture
evenly. Cover and marinate at room temperature
for 20 minutes to an hour.

7

Optional to add avocado slices between zucchini slices.
Play with adding other herbs including basil. Season
with salt to taste and garnish with oregano and thyme, and serve.

Gazpacho Soup and Zucchini Carpaccio