Ingredients
- Soup Base
- 4C heirloom tomato
- 2C cucumber
- 2C bell pepper
- 1/2 C extra virgin olive oil
- 1T sherry vinegar
- Salt and pepper to taste
- Diced Vegetable Garnish
- 2T cucumber dice
- 2T red bell pepper diced
- 2T red onion diced
- 1ea. Lemon juiced
- 2T extra virgin olive oil
- ½ bunch of mint sliced very thinly
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Heirloom Tomato Gazpacho
Time: 20 minutes prep, 5 minutes cook
Servings: 4
Directions
- Blend the tomatoes, cucumbers and peppers, add olive oil slowly while pureeing. Strain the soup and season with the vinegar, salt and pepper.
- Mix all ingredients together to make a âsalsaâ
- Plating
- Pour the soup into bowls and place the âsalsaâ in the middle of the soup. Drizzle some extra virgin olive oil around and serve.
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Summary
Comments
January 1, 2009I've been looking for a recipe like this. Is there any cooking or chilling involved (for the soup base), or is everything prepared and served at room temp? Also, how fine of a mesh do you use to strain it?
[Edit] I finally tried it and it worked great using ingredients prepared at room temp, and an ordinary (not fine) strainer.
One mistake I made was adding evoo during the blending process which made the soup a little oily.
In the future, I'll probably experiment with the peppers and vinegars, but the basic recipe is very good. Next time, I might try to kick it up a notch (pardon the expression) with a tiny bit of jalepeno.
