A Taste of Greater Palm Springs: Gazpacho from Twenty6

Greater Palm Springs is an oasis in the desert. Featuring fresh ingredients and culinary masterpieces, you won’t want to miss dining in the area.

By
LaQuintaDay1-_1

From Twenty6 Restaurant at the famed La Quinta Resort in Greater Palm Springs.

Gazpacho

6 Cucumber
1 cup peeled and diced green grapes
1oz Rice wine vinegar
2 leaves Basil
Pinch Lemon zest
Salt & pepper to taste
10 oz water

In a small mixing bowl, combine gazpacho ingredients together and let marinade for 3 minutes. Using a blender, Blend all ingredient together on high speed until smooth. Refrigerate and reserve.

Tomato Fondue

2 Cups Heirloom cherry tomato
2 cups Olive oil
4 Garlic cloves
Salt & pepper to taste
2 sprigs Lemon thyme

To assemble:

  1. Preheat olive oil to 350 degrees.
  2. Blanch tomatoes in hot oil for 2 minutes and shock immediately in ice water.
  3. Remove oil from the flame and reserve.
  4. Peel off the skin of the tomatoes.
  5. Return oil to the flame and add the rest of the ingredients.
  6. Cook on low heat for 20 minutes (without stirring).
  7. Remove from flame and let cool for another 10 minutes.
  8. Scoop out the tomatoes and garlic from oil and smashed to a creamy paste.
  9. Adjust seasoning as desired

Lemon Oil

1 lemon, Thin Sliced 1 cup olive oil 2 Garlic Cloves, crushed Salt, to taste
Bring lemon, garlic, oil, and salt to a low simmer in a small saucepan over low heat and cook (without stirring) until lemon is just tender, 20–30 minutes. Let cool and strain oil. Reserve oil.

Optional: Garnish with fresh cucumber, thinly sliced; the tomato fondue; toasted pine nuts; microgreens, or lemon oil.