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Roasted Peach Gazpacho Atrio Restaurant

Looking for the perfect dish to beat the heat? Try Atrio Restaurant & Wine Room’s Peach Gazpacho, made with ripe peaches and other fresh ingredients. Stop by the restaurant at the Conrad Miami hotel to try it for yourself, or make your own at home using this super-simple recipe.

Peach Gazpacho from Executive Chef Virgile Brandel of Atrio Restaurant & Wine Room
serves four


5 Roma tomatoes, quartered
3 ripe, fresh peaches, quartered and seeded
2 cucumbers, peeled and seeded
1/2 red onion, sliced
3 garlic cloves
1 red bell pepper
2 basil springs
1 c tomato juice
1/4 c red wine vinegar
1/4 c olive oil
salt and pepper

6 slices of roasted peaches
1/4 c of chopped Marcona almonds


In a container, place all the prepared ingredients together. Refrigerate and let marinate overnight.

In a blender, place the ingredients and blend until smooth. Season with salt and pepper to taste.

Serve chilled in a bowl and garnish with the peaches, almonds and micro-herbs.

By Sherri Balefsky | Photo by Jessica Gonzalez

Homemade Smoked Salmon with Huancaina Potatoes

This makes a fine breakfast, lunch, or dinner. Atrio cures and smokes their own salmon for this recipe, but you can also buy it at the store.

Homemade Smoked Salmon with Huancaina Potatoes from Executive Chef Virgile Brandel at Atrio

serves four to six


1 c kosher salt
1 c sugar
1 tsp chopped dill
zest of 1 lemon
1 lemon, sliced
1 fresh 12 oz Salmon fillet
2 handfuls of hickory wood chips
1/2 bunch dill and pinch of dill sprigs

1 large Yukon gold potato
1 large purple potato
1 large sweet potato
1 Tbsp chopped Kalamata olives
1 hardboiled egg, chopped
1 Tbsp fried capers
2 tsp olive oil

Huancaina sauce:
1-3⁄4 oz onion, diced
1 tsp chopped garlic
10-1⁄2 oz queso fresco
3 oz evaporated milk
1-1⁄2 oz aji amarillo paste
1-3⁄4 oz canola oil or grapeseed oil
1 oz saltine crackers
1 oz lemon juice


For the salmon: In a bowl, mix salt and sugar, chopped dill, lemon zest, and sliced lemon. Cut a large piece of aluminum foil and top with an equally large sheet of plastic film. Sprinkle half of the mixture onto the plastic film. Lay down the salmon skin side up, and then rub the remaining half of the mixture on the other side of the fillet. Fold plastic and aluminum over to cover, then close edges together and crimp tightly. Place wrapped fish on a sheet tray and refrigerate for 24 hours. Then unwrap the fish and rinse under running water to clean; pat dry. Smoke the salmon over smoldering wood chips in a metal tight container for 30 minutes. Refrigerate for two hours. Slice fish as desired.

For the potatoes: Cook potatoes in boiling salted water. Check with the tip of a knife to see if the potatoes are cooked. Cool down the potatoes in ice water then peel and slice 1⁄4-inch thick. Create small circular potatoes by pressing a 1-inch round cookie cutter into the potato slices. In another bowl, combine chopped Kalamata olives, chopped hardboiled egg, capers, and the olive oil. Set aside to use during the assembly.

For the sauce: In a sauté pan, cook the onions and the garlic until translucent, place in the blender or food processor. Add cheese, evaporated milk, aji amarillo, canola oil, crackers, and lemon juice and blend until smooth. Check the consistency as the sauce needs to be slightly thick. Add water if necessary to liquify.

To assemble: Shingle the potatoes on a plate in a circular design, alternating the colored potatoes. Top with fried capers, sprig of dill, Huancaina sauce, and olive-egg mixture. Place three slices of homemade smoked salmon on the plate.