Sweetpotato & Yellow Tomato Gazpacho

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Recipe by The Asbury’s Executive Chef Chris Coleman for the NCSPC

Course: Appetizer, Beverage, Side Dish

Cuisine: Spanish

Keyword: Gazpacho, RD approved, Refreshing, sides, Soup, sweet potato

Calories: 2003kcal

Ingredients

2 lbs sweetpotato boiled
1 lb yellow tomato
1/2 lb onion
1/2 lb cucumber
1/2 lb yellow bell pepper
1/4 lb jalapeno peppers
1 lime
2 cloves garlic
Chevre Granita:
1/2 lbs chevre
1 cup half and half

Instructions

Combine boiled sweetpotato, half of yellow tomato, and 2 c water, and puree until very smooth. Place a large coffee filter in a strainer over a bowl, and put sweetpotato-tomato puree in filter. Allow to drip overnight. You should end up with around 1 cup liquid. Combine rest of veg, lime juice, and sweetpotato liquid in a blender and puree until very smooth. Adjust seasoning to taste. Serve with Chevre granita (recipe followand micro leaves.
Chevre Granita: Combine chevre and half and half in a blender and puree until smooth. Pour base into an iSi whipped cream canister, charge with one NO2 cartridge, and foam into a freezer safe container. Freeze until firm, and then rake with a fork to create granita.

Notes

Note: If you don’t have an iSi canister, you can crumble chevre over the soup and it will be equally delicious, it just won’t give you the shock of the frozen granita on the soup.

Nutrition Facts

Sweetpotato & Yellow Tomato Gazpacho

Serving Size

Amount per Serving

Calories

2003

% Daily Value*

Fat

122

Saturated Fat

319

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

194

Sodium

1561

Potassium

6095

174

Carbohydrates

263

Fiber

179

Sugar

Protein

152

Vitamin A

133780

2676

Vitamin C

661

801

Calcium

1049

105

Iron

Net Carbohydrates

220

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition