Tuesday, September 22, 2015

Summer's Best: Heirloom Tomato Gazpacho with Toasted Breadcrumbs

The final day of Summer has arrived.  As we say farewell to the season that's served us well on the food, travel, entertaining and fashion fronts, I couldn't think of a more apropos dish to savor than a fresh, vibrant, chilled gazpacho.  And not just any gazpacho--but one with juicy, colorful, seasonal, creme dela creme, heirloom tomatoes.  It's all the goodness of a traditional tomato gazpacho--turned up a notch.

This soup couldn't be easier to bring together and delivers both rich flavor and great texture from the vegetables. (I consider it a vegetable garden in a bowl.)  And I'll add that it was a hit at last Summer's Pop-Up Cooking School, so you can't go wrong.

If you're looking for that one final taste of Summer that's worth savoring, this. is. it.

Happy Eating!

Heirloom Tomato Gazpacho with Toasted Breadcrumbs

3-5 heirloom tomatoes
1 hothouse cucumber
1 sweet bell pepper, cored and seeded

½ red onion
1 jalapeno pepper, seeded
3 garlic cloves, minced
3 cups tomato juice
¼ cup red wine vinegar
¼ cup, plus two tablespoons, extra virgin olive oil
1 tablespoon Worcestershire sauce
Juice of ½ lime
2 teaspoons kosher salt, plus more for breadcrumbs
Freshly ground black pepper to taste
Baguette or other crusty bread (for breadcrumbs)

For the Gazpacho:
Roughly chop the cucumber, bell pepper, tomatoes, jalapeno and red onion into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, oil, salt, pepper, lime and Worcestershire. Mix well and chill before serving.  

For the Breadcrumbs:
Slice bread into 1-inch cubes.  Heat two tablespoons of oil in a medium skillet.   Toss in cubes and begin to sauté until golden brown and season with salt and pepper. 

Before serving, garnish the gazpacho with the toasted breadcrumbs.  Enjoy!


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