Chef Jose Garces' LATIN EVOLUTION

Recipes Excerpted from

By Jose Garces

HEIRLOOM TOMATO GAZPACHO

Yields 4 cups

4 large red heirloom tomatoes

2/3 English cucumber, seeded

3 cloves garlic

1/3 cup sherry vinegar

3 tablespoons diced day-old baguette, crust removed

1⁄3 cup extra-virgin olive oil

2 tablespoons granulated sugar

1 teaspoon kosher salt

1/2 teaspoon black pepper

To make gazpacho: Core tomatoes. Dip tomatoes into boiling water for about 15 seconds then shock in ice water. Peel tomatoes.

In a blender, combine tomatoes, cucumber, garlic, vinegar, and bread. Puree until smooth. While processing, slowly add olive oil until emulsified. Season with sugar, salt, and pepper. Gazpacho can be refrigerated for up to 2 days.

AVOCADO MOUSSE

Yields 1/2 cup

1/3 avocado

1/4 jalapeño chile, chopped

2 1/2 teaspoons cilantro leaves

1 tablespoon whole milk

1/4 cup heavy cream

1/4 teaspoon kosher salt

Granulated sugar, to taste

To make avocado mousse: In a food processor, combine avocado, jalapeño, and cilantro. Puree until smooth. While processing, add milk and cream. Season with salt and sugar. Use immediately.

POBLANO CORNBREAD

Yields 6 servings

Nonstick cooking spray

1 cup unsalted butter

1/2 pound granulated sugar

4 large eggs

2 cups rice flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 1/2 cups roasted poblano chiles, diced small (see Basics, page TK)

6 ounces white cheddar cheese, grated (about 3 cups)

2 cups corn kernels (from about 3 ears)

To make poblano cornbread: Preheat oven to 300°F. Generously grease a 9-inch-square baking pan with nonstick cooking spray. In a mixer, combine butter and sugar. Whip on high speed with paddle attachment until creamy. Add eggs one at a time, mixing well between additions.

In a separate bowl, combine flour, baking powder, salt, and cheese, and mix well. Add dry ingredients to mixer and combine. Fold in chiles and corn by hand. Pour batter into baking pan and tap the pan to level. Bake until a toothpick comes out clean, about 45 minutes. Allow to cool before removing from pan. Once cooled, remove from pan and cut into 6 pieces. Cornbread can be refrigerated, wrapped in plastic wrap, for up to 1 day.