WASHINGTON, February 12, 2014 — In the midst of this long winter, are you dreaming of summer? Try Chef Jasper Schneider’s recipe for homemade gazpacho.
Schneider is the new Executive Chef at CuisinArt Golf Resort & Spa on the tiny food-obsessed island of Anguilla in the Caribbean.
Schneider took the helm at the resort after stints at some of the most renowned restaurants in the United States, like Le Bernadin in New York. Here, Chef Schneider breaks down gazpacho for the home cook.
Tomato juice 7 cups (preferably fresh)
Cucumber juice 1 cup (made in a juicer)
Basil oil 1 12/ cup
Balsamic Vinegar 1 cup
Xantan Gum (like cornstarch, but thickens cool ingredients (1/4 teaspoon)
Blend tomato and cucumber juice with vinegar, oil infused with basil and xantan gum. Season with salt and pepper.
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