MENU
 
 
 
 

  • Heirloom Tomato Gazpacho

    1 vote
    Heirloom Tomato Gazpacho
    Prep time:
    Cook time:
    Servings: 4
    by Hawks Restaurant
    2 recipes
    		 >

    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

    Directions

    1. Blend the tomatoes, cucumbers and peppers, add olive oil slowly while pureeing. Strain the soup and season with the vinegar, salt and pepper.
    2. Mix all ingredients together to make a “salsa”
    3. Plating
    4. Pour the soup into bowls and place the “salsa” in the middle of the soup. Drizzle some extra virgin olive oil around and serve.

    Similar Recipes

    Comments

    • Jason Freund
      Jason Freund
      I'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.

      Leave a review or comment