Summer in NYC invites a constant challenge to beat the heat, but Eastfield’s – a new seasonally driven restaurant on the Upper East Side – provides plenty of opportunity to stay cool (and we’re not just talking free AC).
Everything at Eastfield’s is pretty and relaxed, from the cozy blue booths to the family-sized plates of wilted greens. Take a peek inside New York’s latest Brit-flavored American restaurant and plan a visit. If you’re on the east side of the island, pop on over for platter of oysters on ice or this chilled soup we can’t stop craving. If you’re elsewhere (or simply unwilling to brave the city heat) use the gazpacho recipe below to recreate our new fave summer dish at home! Beet gazpacho with fresh herbs may just be the yummiest summer soup you’ve never tried.
All about those beets? Try this smoked grain salad, gorgeous stacked goat cheese, and grain-less beet ravioil!
Eastfield’s Beet Gazpacho
Ingredients:
4 large red beets
1/2 cup sliced red onions
2 garlic cloves
3 hot house cucumbers
1/4 cup dill
1/4 cup basil
4 Tbsp sherry vinegar
1/4 avocado
sheep’s milk yogurt
1 cup olive oil
2 Tbsp salt
1 tsp ground pepper
Directions:
In a medium pot, cook the beets in simmering water until tender, about 45 minutes. Cool in the same liquid as cooked.
Once cool, peel the beets, chop in large pieces and put back in the liquid.
Chop the onions, garlic, cucumbers and herbs and throw in the liquid as well.
Add the olive oil, vinegar, salt and pepper.
Let marinate for as long as possible. (Overnight is best.)
Blend everything until very smooth.
Serve in a bowl garnished with finely diced pieces of avocado and cucumber. Also garnish with picked herbs, little dots of yogurt and a drizzle of olive oil.
Recipe credit: Joseph Capozzi
