Heirloom Tomato Gazpacho & Chorizo Croquettes

Preparation

For the Heirloom Tomato Gazpacho:

• Blanch and peel the tomatoes. Puree all ingredients except for EVOO and bread in a Vitamix until smooth. While blending, slowly add pieces of bread until desired consistency is achieved. While blending, slowly incorporate the EVOO to emulsify. Taste and season with salt.

For the Paprika Oil:

• Steep the oil with paprika over low heat for 2–3 hours, stirring occasionally to prevent the paprika from scorching. Once the paprika is fully toasted and the oil is a deep red color, remove the oil from heat and cool completely, allowing the paprika to settle to the bottom of the pan. Once cool, slowly pour the oil above the settled paprika through a coffee filter. Once you reach the paprika "paste" at the bottom, discard.

For the Chorizo Croquettes:

• Cook the black forest ham at medium-low heat, stirring frequently, until all moisture has evaporated and the meat begins to stick. Add the pepper, onion, and garlic and cook until the vegetables are sweated completely. Add the chorizo fat and butter. Once rendered/melted, add the flour and make a brown roux. Slowly whisk in the milk, whisking constantly to break up any clumps of roux. Bring to a simmer over high heat, whisking constantly. Remove the mixture from heat and add the bloomed gelatin, chorizo, and paprika oil. Taste and season with salt and/or pepper if needed. Cool on a lined sheet tray. Once cool, form into 2oz balls/cylinders/football and freeze before breading.

For the Coating and Fry of the Croquettes:

• Preheat a fryer to 350°F. Place the panko, flour, and beaten eggs in separate bowls and season each with salt and pepper. Roll each croquette in flour. Then roll each croquette in egg. Shake off excess egg, and roll each croquette in panko. Fry the breaded croquettes in a 350°F fryer until golden brown and they reach an internal temperature of 145°F (3–5 minutes).

For the Argentine Salsa Criollo:

• Combine all ingredients and mix well. Taste and season with salt and pepper. Let marinate for at least 20 minutes before use.

Ingredients

Heirloom Tomato Gazpacho

Yield: 2–2.5 QT

• 3.5# Heirloom Tomato
• 0.5# Cucumber
• 4 cloves Roasted Garlic
• Baguette, inside only, no crust, large dice, as needed
• 1/4C Sherry Vinegar
• 3/4C EVOO
• 1T Honey
• 1 pinch Espelette
• Kosher Salt, as needed

For the Paprika Oil:

Yield: 1 Cup

• 172g Blended Oil
• 20g EVOO
• 26g Paprika

For the Chorizo Croquettes:

Yield: 20oz

• 125g Black Forest Ham, brunoise
• 30g Red Bell Pepper, brunoise
• 30g Onion, brunoise
• 2g Garlic, minced
• 11g Chorizo Fat
• 17g Butter
• 48g AP Flour
• 144g Whole Milk
• 29g Paprika Oil
• 4.5g Powdered Gelatin, bloomed in a little of the milk
• 125g Chorizo Bilbao, brunoise
• 1g Salt

For the Coating and Fry for Croquettes:

Yield: 10ea

• 10ea Frozen and Shaped Croquette Farce
• 5oz Panko
• 1oz AP Flour
• 3ea Eggs, beaten
• Kosher Salt, as needed
• Ground Black Pepper, as needed

For the Argentine Salsa Criollo:

Yield: 1 Cup

• 60g Shallot, brunoise
• 70g Tomato, seeded, brunoise
• 40g Red Bell Pepper, brunoise
• 20g Green Bell Pepper, brunoise
• 5g Cilantro, chiffonade
• 25g EVOO
• 15g Red Wine Vinegar
• Kosher Salt, as needed
• Ground Black Pepper, as needed

For the Plating:

• 8oz Heirloom Tomato Gazpacho
• 2ea Chorizo Croquettes
• Argentine Salsa Criollo, as needed