Tuesday, August 19, 2008

Heirloom Tomato Gazpacho

There’s nothing like being a chef in the Hudson Valley at this time of year. With all the great local ingredients available from our favorite farms such as Migliorelli Farm, Sky Farms, Brittany Hollow to name a few, the Terrapin menu becomes that much more robust with local fresh flavors.

So the next time you stop in, try the Heirloom Tomato Gazpacho, a seasonal addition to the menu, or make it at home with tomatoes from your garden and enjoy.

Heirloom Tomato Gazpacho
  • 5 slices White Bread
  • 5 pounds Heirloom Tomatoes, cored, seeded & chopped
  • ½ cup Red Bell Pepper, chopped
  • ½ cup Poblano Chile, chopped
  • 2 tablespoons Italian parsley, chopped
  • 1 teaspoon Raw Garlic, chopped
  • ¼ cup Roasted Garlic
  • 1 tablespoon Sherry vinegar
  • ½ cup Extra virgin olive oil
  • To Taste Salt, pepper, honey
Garnish:
  • Diced, peeled tomatoes
  • Diced yellow peppers
  • Diced poblanos
  • Chopped scallions
  • Crème fraîche
In a blender combine all ingredients except oil, salt, pepper and honey. You will need to do this in batches, depending on the size of your blender. Fill the blender no more than half full. Divide the oil into the amount of batches you will need to do. Puree until smooth, then add the oil to the blender while it is running to create an emulsification. Combine batches in a large pot or plastic container. In the container, season the soup to taste. Depending on the sweetness of the tomatoes and your personal taste, you may choose to add a little honey or leave it out completely.

For the garnish, you are looking to add a little texture to the dish. Add one or two tablespoons of chopped vegetables to each bowl and a dollop of crème fraîche. Serve with a piece of crusty French bread.

2 comments:

Andrea said...

I made this over the weekend with Heirloom Tomatoes from our Farmer's Market in Saratoga Springs, NY. It was great served with French baquette and black pepper goat cheese. Thank you for posting it.

Jennifer said...

OT--Josh, wonder if you could do a chef demo with lamb at the Sheep & Wool Fest in Rhinebeck Sat or Sun Oct. 18 or 19th. I know it's short notice but we'd be thrilled to have you! Please e-mail me at jerosoma@yahoo.com or call 876-2268. Thanks!

Jennifer Brizzi
www.jenniferbrizzi.com
www.tripesoup.com