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Garden Tomato Gazpacho
Silky on the palate and vibrantly flavored, this garden-inspired gaspacho is presented at the table in a rustic French cast iron vessel and poured into a...
Servings
12
12
Cuisine Type
- spanish
Day Part
- dinner
Menu Part
- appetizer
Main Ingredient
- Vegetables
Source: Brian McPherson, Executive Chef, The Grill at Morrison House, Alexandria, Va.
Silky on the palate and vibrantly flavored, this garden-inspired gaspacho is presented at the table in a rustic French cast iron vessel and poured into a bowl prepped with a scoop of housemade Sea Salt Ice Cream and a dab of Green Tomato Jam. A chunk of rustic grilled baguette and a sprig of basil from the hotel’s rooftop garden complete the effect.
Ingredients
6 cups fresh garden tomatoes, halved
3 cups red onions, coarsely chopped
3 cups red peppers, coarsely chopped
4 cups English cucumbers, cut in 1-inch chunks
3 cups mixed heirloom tomatoes, halved
2 tsp. garlic, minced
1 tsp. Tabasco
3 tbsp. sherry vinegar
2 cups extra virgin olive oil, organic
3 tbsp. lemon juice, fresh
3 sprigs thyme, fresh
1 bunch basil, fresh
To taste salt
Steps
Combine tomatoes, onion, peppers, cucumbers, garlic, herbs, Tabasco and salt in a bucket. Blend ingredients well with large immersion blender until well liquefied. While blending, slowly add olive oil into the mixture until it is smooth and creamy. (Optional: one day in advance, chop the vegetables and marinate them overnight refrigerated with olive oil, sherry vinegar and lemon juice. Blend as directed the following day.)
Transfer mixture in small batches to blender and puree on high for one minute.
Pass mixture through chinois.
Add vinegar and lemon juice, adjust seasoning.
Refrigerate in airtight plastic container.
Label and date the container.
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