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  Recipe Detail

Fig Gazpacho
Chef Shane Ingram, Four Square Restaurant

Ingredients:

2 baby leeks white part only minced

3 garlic cloves peeled and minced

1 green bell pepper seeded and finely chopped

1 yellow bell pepper seeded and finely chopped

2 hot chili peppers

3 red tomatoes peeled seeded and small diced

3 yellow tomatoes peeled seeded and small diced

2 green zebra tomatoes peeled seeded and small diced

2 hot chili peppers minced

juice of 2 limes

2-4 T of habenero hot sauce

1 oz ponzu

¼ C extra virgin olive oil

1 pint of brown turkey figs cut into ¼’s

chopped cilantro basil and chives to taste

 

Directions:

Combine the leeks, garlic, bell peppers and chilies in a large mixing bowl. Add the lime juice hot sauce and ponzu to the vegetables and let sit for five minutes then add the salted tomatoes and the olive oil. Just before serving add the figs and the herbs. (So they will not break down to fast.) Season with salt taste and re-season. Serves 8.

 
 
 
 
 
 
 
   
 

Located in The Pavilion
at Durham Central Park
501 Foster Street
Durham, NC 27701

Mailing Address
P.O. Box 1903
Durham, NC 27702-1903

Market Manager
Mary Yost
919-667-3099
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