New York City-based chef, restaurateur and cookbook author Einat Admony knows just how to make seasonal produce shine through her fresh, flavorful Israeli cuisine.
The James Beard Award semifinalist showed "Good Morning America" how to make a sweet and savory cold soup, plus a creamy and refreshing shake.
MOREL Famed Israeli chef shares recipes for a taste of nutritious Mediterranean cuisineCheck out her full recipes below.
Ingredients
5 or 6 ripe, sweet, fleshy tomatoes, coarsely chopped
1 large red bell pepper, cored, seeded, and cut into chunks
6 ripe large strawberries, hulled
1 small shallot, coarsely chopped
1 tablespoon sherry vinegar or white wine vinegar
1 tablespoon kosher salt
1 cup ice cubes
3 tablespoons extra-virgin olive oil
1 large fresh mint spring
1 fresh tarragon sprig
1 celery rib, with leaves
Toasted breadcrumbs (optional)
Directions
Combine the tomatoes, bell pepper, strawberries, garlic, vinegar, salt, and ice cubes in a blender and puree thoroughly until completely smooth. Once smooth, quickly blend in the oil. Transfer to a lidded container and add the mint, tarragon, and celery -- they'll perfume the soup as it rests.
Transfer the soup to the fridge and chill for at least 2 hours or overnight, if possible -- the longer the soup chills, the more the flavors can develop.
When ready to serve, remove the mint, tarragon, and celery and pour the chilled soup into cups, glasses or soup bowls.
Option to top with toasted breadcrumbs.
Gazpacho Tips
Remove the pepper if sensitive to spice.
You can add garnishes like chopped cucumber with mint and herbs, sliced chili, or basil and herb breadcrumbs.
This dish is easy to transport, I like to bring it to dinner parties in a big jar.
Ingredients
2 bananas
5 pitted dates
1 cup cold soy milk
2 teaspoons lime juice
Directions
Blend together all ingredients until smooth.
Smoothie Tips
Add a tablespoon of tahini for richness.
Add crushed almond inside to make it thicker.
You can freeze it and make it like ice cream.
Recipe reprinted courtesy of Einat Admony.