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Tomato Gazpacho

Traditional gazpacho is a Spanish chilled soup from Andalusia using red tomatoes and soaked bread. Our version uses Yellow tomatoes and omits the bread.

Source: Stu Stein, chef and owner, The Peerless Restaurant, Oregon Courtesy of Sustainable Table ® (Entered by Kevin Belluz)
Serves: 8-10


Ingredients
6 ea Yellow Tomatoes      View Available Products
2 ea Cloves of garlic, peeled      View Available Products
1 ea Cucumber, peeled, seeded, large pieces
1 ea Yellow pepper seeded, large pieces
1 ea Red Onion, cut into large pieces      View Available Products
1/2 ea Small, red chili, seeded, large pieces
1/4 cup Red wine vinegar
3 oz. Extra virgin olive oil
1 ea Kosher salt
1 ea White pepper
4 ea Red and Yellow Cherry Tomatoes      View Available Products

Step by Step Instructions
  1. Working in batches pureée all ingredients except for the cherry tomatoes in a blender until smooth. Strain mixture through a fine mesh strainer into another bowl by pressing the solids with a wooden spoon in order to extract as much liquid as possible Season with salt and pepper Refrigerate two hours or overnight. Before serving taste and adjust seasoning. Add Cherry Tomatoes as garnish.
  2. Advance Preparation: We recommend making this soup a day ahead The flavors are better and more complex given a day of rest in the refrigerator he flavor of the soup depends entirely on the taste of the tomatoes. To Learn More: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans Notes: Used with permission from: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans, Stu Stein with Mary Hinds and Judith H. Dern, New Society Publishers, June 2003, $22.95.
  3. Example: Stir together eggs, vanilla, and honey.

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