Master Roaster Tip
Make your cold brew a day in advance of this recipe.
Learn how to become a cold brew master.
ASIAN-STYLE COLD BREW GAZPACHO
- 1
Place all ingredients into a blender and purée.
- 2
Refrigerate for several hours.
- 3
Serve cold soup in chilled bowls.
- 4
Add a few ice cubes immediately before serving to maintain temperature.
- 1
Preheat oven to 350°F (175°C).
- 2
In an oven-safe skillet, sauté the garlic in oil and butter over low heat for several minutes.
- 3
Add pieces of bread to the skillet and coat well.
- 4
Bake for 15 to 20 minutes.
- 5
Immediately after removing them from the oven, sprinkle croutons with ground coffee and lemon zest.
- 6
Garnish gazpacho with croutons and chopped green onions
What gives cold brew gazpacho its rich, complex flavour notes? Van Houtte® Colombian Medium Roast ground coffee brewed in the Van Houtte® Cold Brew Coffee Maker.
Buy yours now online.
Fermer
ACCESSORY
ASIAN-STYLE COLD BREW GAZPACHO
- 4 large or 6 medium ripe field tomatoes, cut into large pieces
- 1 cup cucumber, peeled and seeded
- 1/2 cup cold-brewed Van Houtte® Colombian Medium coffee brewed in the Van Houtte® Cold Brew Coffee Maker
- Juice and zest of 1 orange
- 1 garlic clove, finely chopped
- 2 tbsp. Italian parsley, chopped
- 2 tbsp. mint leaves, chopped
- 2 tbsp. fresh ginger, grated
- 1/4 cup olive oil
- 1/4 tsp. sesame oil
- Salt and freshly ground pepper to taste
COFFEE CROUTONS
- 2 garlic cloves, crushed
- 2 tbsp. butter
- 2 tbsp. olive oil
- 2 cups stale bread, diced
- Salt and freshly ground pepper to taste
- 2 tbsp. ground coffee
- 2 tbsp. lemon zest
TOPPING
- 1/2 cup green onions, finely chopped