Gazpacho with Grilled Seafood and White Anchovy Tapanade
1 cup extra virgin olive oil
1/2 cup roasted pablano peppers(about 2 large ones)
1/4 cup garlic cloves
1/4 cup champagne vinegar
5 teaspoons kosher salt
2 teaspoons sugar
1 teaspon black pepper
5 pounds plum tomatoes, cored
1-46 ounce can tomato juice
1 cup red onion, finely diced
2 cups english cucumbers, seeded and diced
1 cup flat leaf parsley, loosely packed
1/2 cup capers, drained
2 tablespoons fresh garlic, chopped
2 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
7 white anchovy fillets
1 sea scallop or 2 large peeled shrimp or 1/4 pound fillet of yellowtail per bowl of soup
olive oil to cover
Puree cored plum tomatoes in food processor. Strain through fine mesh sieve, throw away solids. Pour into a large bowl, add tomato juice.
Put extra virgin olive oil, roasted pablanos, garlic, vinegar, salt, sugar and pepper in food processor. combine until smooth. Add to pureed tomato mixture. Stir in onions and cucumber.
Put all ingredients into food processor and pulse until finely chopped.
Coat seafood or fish with olive oil, leave at room temp 30 minutes. Place on hot grill 2 to 3 minutes per side.
Fill bowl with soup, let each person add a spoonful of tapenade, swirl into soup and top with seafood.
Serves 6 to 8 people. Enjoy!