Here is another summertime favorite. A recipe that requires no heat makes for a perfect hot summer day indulgence and especially when it is made with the freshest summer produce at their peak. That’s why gazpacho is always on my summer favorites list. It is refreshing and full of flavor.
Traditional gazpacho is always delicious and perfect for picnics. A couple of years ago after returning from a summer vacation in Spain I purchased beautiful Heirloom yellow tomatoes from the farmer’s market and decided to try a spin on my already favorite gazpacho recipe. Using the same traditional ingredients with a little twist to preserve the color of juicy and sweet yellow tomatoes.
I love to top it with a relish of fresh cherry tomatoes, avocado, and celery. That is completely optional, but it gives a little arrow of colors, plus a nice crunch to this amazingly refreshing summer dish. I have made this recipe for client’s dinner parties numerous times and it’s always very well received.
Ingredients:
(serves 4)
2 large Heirloom yellow tomatoes – about 1.5 lbs.
1 small seedless cucumber, peeled
1/2 Jalapeño, seeded
1 yellow bell pepper, seeded
1 clove garlic
2 Pieces of day-old French bread – about 1 inch each
2 stalks green onion
1/4 cup extra virgin olive oil + more for garnishing
1 tablespoon sherry vinegar (Jerez)
2 teaspoons cumin powder
Salt & pepper to taste
Optional Garnishes:
Cherry tomatoes
Celery
Avocado
Herbs: Basil, mint, cilantro
Method:
Place the 2 pieces of day-old bread in a small bowl and cover with cold water. Soak the bread for about 10 – 15 minutes. Cut the vegetables in large chunks and add to a blender, wring the bread out and add to the blender along with the rest of the ingredients. Blend on high for a few minutes until smooth. Taste and adjust seasoning if needed. Transfer to the fridge for at least 30 minutes. Serve chilled. Top with as many optional garnishes as you desire as well as a splash of extra virgin olive oil. Enjoy!
