| Roasted Tomato Gazpacho with Manchego and Chile Flautus
Makes about 1 gallon.
With this recipe, you want to find the freshest ingredients you can. Ripe tomatoes are essential. Your avocadoes should be just slightly soft. Too firm and the soup won’t be as thick. This soup has a somewhat short shelf life because of the avocado blended in, about 3 days.
30 pcs plum tomatoes
2 pcs jalapeños, sliced
Salt and pepper
4 pcs seedless cucumbers (3 rough chopped, 1 small diced)
2 red onions (1½ onion rough chopped, ½ onion diced)
2 avocadoes (1 pc rough chopped, 1 sliced thin for garnish) |
1/2 cup chopped cilantro
8 limes, juiced
1 1/2 cups water
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Preheat oven to 450º F. Cut tomatoes in half lengthwise. Place tomatoes skin side up on a sheet pan. Drizzle 1/4 cup olive oil over tomatoes and sprinkle with salt and cracked black pepper. Roast in oven for about 20 minutes until skin begins to turn dark. Remove and let cool to room temperature. Rough chop and then puree tomatoes, 3 pcs cucumbers, 1½ pcs red onion, jalapenos, half of the cilantro, lime juice and 1 avocado in blender until smooth. Do in small batches. Add 1/2 cup water or as needed until very smooth. Add remaining diced cucumbers, diced red onion and rest of cilantro. Chill at least 6 hours or overnight. Just before serving, stir chilled soup because it may separate and then season with salt and cracked black pepper. You want the flavors to marry overnight. Garnish with sliced avocado.
Chile Flautus
Serves 4
These crispy tortillas are stuffed with green chilies, cheese and corn for a wonderful array of texture and flavor.
16 small flour tortillas
1 cup sweet corn, frozen & thawed or canned
1/2 cup canned green chilies coarsely chopped
(or roasted, peeled & seeded green chilies) |
1 cup shredded manchego cheese
1 egg
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Mix chilies, cheese and corn in a medium bowl. Place about 2 tablespoons of filling down center of a tortilla and roll it up tightly. Secure with a toothpick and place seam side down on a plate. Using a little egg wash to secure the tortilla, roll up all of the flautas and fry 3 or 4 at a time in 350 degree hot oil until golden brown and crispy. Drain on paper towels and serve immediately. You can also freeze the rolled flautas in lineup on a sheet pan tightly. This will keep the flautas from falling apart as well.
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