Oyster “Gazpacho”

Name: Oyster “Gazpacho”
Yield: Makes 8 First-Course Servings
Ingredients: 2 dozen oysters, shucked; Salt; Pepper; Juice of 2 limes; 1 red bell pepper, charred, peeled, and seeded and then cut into ⅛-inch dice; 1 poblano chile, charred, peeled, and seeded and then cut into ⅛-inch dice; 1 large mild dried chile such as guajillo, mulatto, ancho, chilhuacle negro, or pasilla, soaked in hot water for 30 minutes to soften, seeded and finely chopped; ½ cup water; 3 tomatoes

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This mildly spicy soup-stew gets its tang from lime juice and its spice from dried and fresh chiles. It draws additional savor from tiny cubes of prosciutto.

Ingredients

3 tomatoes
½ cup water
1 large mild dried chile such as guajillo, mulatto, ancho, chilhuacle negro, or pasilla

Fish course
Stew
Starter
Pescatarian
Gluten-free
Spicy
Soup

Method

Plunge the tomatoes into boiling water for about 30 seconds, rinse them immediately with cold water, and pull away the skin in strips with a paring knife. Cut the outer pulp away from the sides of the tomatoes and cut into ⅛-inch dice. Chop the insides of the tomatoes and put them in a small saucepan with the water and the chopped dried chile. Simmer gently fo