Heirloom Tomato
Gazpacho
Servings
about 8 people
Ready In:
15 min
Calories/serving:
90
Good For:
Hot day COLD soup
About this Recipe
By: Chef Hari Pulapaka
Chef’s Note: This gazpacho is full-flavoured and a little bit goes a long way.
Sommelier’s Note: Roussanne from California or Washington, but not a blend because blends will soften the acidity.
Serve with multi-grain hummus panini.
Ingredients
- 4 large heirloom tomatoes (or any other ripe, flavourful tomatoes)
- 2 cups ripe seedless watermelon
- diced 1 stalk celery peeled
- chopped 1 red bell pepper, seeded
- chopped 1 small red onion, peeled
- chopped 1 English (hot-house) cucumber, peeled
- diced 2 cloves garlic, minced
- 1 tsp. smoked paprika
- 1 jalapeño or serrano pepper
- 1/4 cup sherry vinegar
- 1 tsp. Dijon mustard
- 1 slice white bread, lightly fried in extra virgin olive oil
- 1 cup chopped basil
- 1 cup chopped flat-leaf parsley
- 1 cup fruity extra virgin olive oil
- kosher salt – to taste
- freshly ground black pepper – to taste
- water, as needed to allow for blending
METHOD
Steep the minced garlic in the vinegar for 15 minutes. In a blender, combine all the ingredients (including the garlic-vinegar mixture), except the olive oil, and blend well. Test the seasoning to find the balance between the acidity, brightness, spiciness, and herbaceousness.
Now, slowly add the extra virgin olive oil with the blender running at medium speed. Add as much as needed for a reasonably emulsified consistency. Chill for at least 2 hours before serving. If you prefer a chunky texture, add a blend of small diced watermelon, tomatoes, and celery before serving.
