05.22.13
“Nacho Average” Chef Mimmo Alboumeh
An energetic and creative restauranteur, Mimmo Alboumeh brings over 20 years of experience and knowledge to the Atlanta dining scene. As the Owner and Executive Chef of neighborhood gems such as Red Pepper Taqueria, Coldbrews Sports Bar and Grill, Coldbrews Oyster Bar, Ray’s New York Pizza – Buckhead and Red Pepper Taqueria – Buckhead opening in May 2013, he is responsible for menu and recipe development, kitchen operations, day-to-day procedures, food purchasing, and implementing the evolution of trends and techniques in the food industry into each of his concepts. As apart of ME Restaurant Group, Alboumeh’s goal is to continuously evolve various high-quality restaurant concepts, provide creative and fresh additions to the Atlanta market and create an enjoyable dining experience for all to enjoy.
In anticipation for his second location of Red Pepper Taqueria to open, we’re featuring his latest creation, Strawberry Gazpacho! Featured in his latest chef demo at the Piedmont Park Green Market this past Saturday, this dish is a perfect nod to summer!
Ingredients:
1 1/2 lb strawberries, washed
8 oz ripe tomatoes, washed and peeled
5 oz cucumber, seeded and peeled
2 oz red bell peppers
2 oz Vidalia onions, peeled
8 cloves garlic, roasted
2 tbsp white balsamic vinegar
2 tbsp brown sugar
1 1/2 tbsp Kosher salt
1 cup EVOO (extra virgin olive oil)
4 slices ciabatta bread
1 tsp smoked paprika
Instructions:
- Cut ciabatta bread into 1-inch squares and toast in oven with 2 tsp EVOO, 1 tsp Kosher salt and 1 tsp smoked paprika. Remove from heat and place aside.
- Place remaining ingredients except for EVOO in blender to liquefy
- Gradually add remaining EVOO while continuing to blend
- Strain and refrigerate for two hours
Plating:
Ladle 10oz gazpacho into bowls and serve chilled.
Optional garnish: ciabatta bread, shaved strawberries, crispy prosciutto, fresh serrano peppers, EVOO, coarse black pepper, crema fresca, favorite seasonal herb.
