Eggplant gazpacho
Serves 4
To make "tomato water," the base of this soup, Michel Richard purees tomatoes, then lets them drain overnight in a colander in the refrigerator. The following day, he simmers the mixture to reduce it.
| 2 | pounds tomatoes |
| 1 | Japanese eggplant |
| 1 | teaspoon olive oil |
| 1 | small onion, finely chopped |
| 2 | garlic cloves, peeled and halved |
| 1/4 | teaspoon ground cumin |
| 1/2 | cup plain low-fat yogurt |
| 4 | tablespoons tahini |
| Juice of 2 lemons | |
| Salt and pepper, to taste | |
| Few drops of hot sauce |
1. In a food processor, puree the tomatoes. Line a colander with cheesecloth and set it over a bowl. Pour the puree into the cheesecloth. Refrigerate overnight.
2. The next day, bring the strained tomato water to a boil. Let it bubble steadily until it reduces by half.
3. Set the oven at 350 degrees. Set the whole eggplant in a baking dish. Cook it for 35 minutes. When it is cool enough to handle, halve it lengthwise, and scoop the flesh into the container of a blender.
4. In a skillet, heat the oil and cook the onion over medium heat, stirring often, for 8 minutes. Add 2 pieces of garlic. Cook 5 minutes.
5. Add the cumin and continue cooking for 5 minutes. Transfer the mixture to the blender.
6. Add the yogurt, tahini, lemon juice, tomato water, salt, pepper, and hot sauce. Blend until smooth.
7. Using a sharp grater, grate the other 2 pieces of garlic. Add to the soup mixture and blend until combined.
8. Set a fine-meshed strainer over a bowl. Pour the soup through the strainer. Taste for seasoning and add more salt or hot sauce, if you like. Cover and chill before serving. Adapted from Michel Richard 