Moderne Gazpacho

We’ve been lucky here in Westchester to see lots of restaurants featuring farm-to-fork options on their menu. I, for one, am a huge fan of the movement, especially the rise of what I’m calling farm chic dining. One Armonk eatery instead chose the term Moderne Barn, which I love just the same.

It’s a back-to-basics approach to dishes with an artisanal twist, and the décor is especially fetching with its clean lines, abundant use of wood and other highbrow bungalow detail. In true farm chic fashion, they even have a rooftop garden. (What is it about a rooftop garden that makes me want a Chardonnay? Oh, and a side salad…)

In the latest issue, WAG’s Patricia Espinosa polled Moderne Barn’s executive chef, Ethan Kostbar, and other local chefs for their thoughts on one of today’s hot greens: kale. Click here to the piece, and in homage to our July WAG’s “Hot Tomatoes” theme, try the cool Summer Gazpacho recipe below straight from Moderne Barn’s Chef Kostbar. (Chardonnay optional.)

For more information about Moderne Barn, including its Third Annual Beer & Barnacles event that supports the Armonk Volunteer Fire Company, visit modernebarn.com.

Serves 10

To prepare gazpacho:

10 ea Roma Tomatoes, ripe, washed, chopped
2 ea Serrano Peppers, small diced
2 ea Vidalia Onions, small diced
2 ea Celery Stalks, peeled, chopped
1 ea Cucumber, peeled, chopped
1 ea Fennel, remove core, chopped
½ C White Wine Vinegar, good quality

Place tomatoes in a robot coupe, puree, remove and place in bowl
Add celery, fennel and cucumber in robot coupe, puree and then add to tomatoes
Add small diced onions and peppers to tomatoes
Stir in white wine vinegar
Season with salt
Optional: Add spice with more Serrano peppers

To prepare garnish:

1 ea Avocado, remove skin and core, mash
1 T Lime Juice
1 ea Baguette, sliced
1 ea Garlic Clove
8 ea Yellow Cherry Tomatoes
4 ea Basil Leaves, slices
1 T Extra Virgin Olive Oil, good quality

Add lime juice to avocado and season with salt.
Place baguette on sheet tray in oven at 350 degrees and toast for 8 minutes.
Rub toasted baguette with garlic clove and season with salt

To plate:

Place 8 oz. gazpacho in chilled soup bowl
Smear avocado spread on top of crouton
Float the crouton on top of soup
Garnish soup with yellow cherry tomatoes, basil and drizzle with extra virgin olive oil

– Andrea Kennedy

Leave a Reply

Your email address will not be published. Required fields are marked *