Heirloom Tomato Soup

Monday, July 02, 2012

There are many cold varieties on the menu now Two restaurant in Chicago.

    Heirloom Tomato Gazpacho with Basil, Melon and Vinegar

  • 2 LBS red heirloom tomatoes, cored and quartered
  • 1 yellow onion
  • 1 shallot
  • 1 red pepper
  • Balsamic vinegar for garnish
  • ½ cucumber
  • ½ - 1 C EVOO
  • 1-2 C water
  • 1 bunch fresh basil, torn
  • 2 OZ small dice or small Parisian scoop worth of fresh melon ie. cantaloupe, honeydew, watermelon

Sweat diced onion and shallot in oil, do not color, season with S&P. Once translucent, take off the heat. Stir in the tomatoes, diced pepper, cucumber. Once the whole mixture is chilled, a few hours, puree with water, add a little at a time until a consistency you like is reached. Chill and readjust seasoning. Garnish with torn basil leaves, a few drops of nice Balsamic and chilled balled fruit.

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