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A Cold Soup for Summer!

Roasted Tomato Gazpacho Soup




 

ROASTED YELLOW TOMATO GAZPACHO

Enjoy this summer soup that is as tasty as it is refreshing...one of my favorites for the season!

 

5# Large Yellow Tomatoes, cored and halved
1 Large Onion, cut into 1” chunks
½ tsp Ancho Chili Powder
1/8 tsp Red Chile Flakes
1 Cup Olive Oil
Sherry Wine Vinegar, as needed
Cilantro, 2-3 sprigs
Mint, 6-10 leaves
Basil, 10 leaves
Salt, as needed

Procedure:

Toss the tomatoes and onions with the spices, a heavy pinch of salt, and the olive oil. Pour this mixture into a hotel pan and roast in a 350 ?F oven until the tomatoes and onions are tender, approximately 40 minutes. Allow the vegetables to cool completely. Strain the liquid from the hotel pan into a container with a pour spout. Put the vegetables into a blender, add the herbs, a few tbsp of the sherry wine vinegar and begin to purée the mixture. While the machine is running pour the cooking liquid back into the vegetable purée to emulsify and thicken the soup. This may have to be done in batches depending on the size of your blender. Strain the soup through a china cap, do not use a fine mesh strainer as the consistency should be a little rough. Adjust the seasoning of the soup with salt and a little more vinegar if necessary, this will be based on your personal preference. Chill the soup completely and serve in a cold bowl. When serving the soup it can be garnished with fresh slices of cucumber, avocado, herb leaves, grilled shrimp, sliced radishes, or toasted croutons.

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Comments

  • Michele Thursday, July 12 2012

    Is this gazpacho similar to the soup on your tasting menu that is served with sorbet? That soup was amazing!

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Guest Thursday, October 23 2014