Heirloom Tomato Gazpacho Recipes

HEIRLOOM TOMATO GAZPACHO

Heirloom Tomato Gazpacho image

Stars and studio moguls often do their wheeling and dealing at this legendary Hollywood haunt, where Catherine Zeta-Jones and Tyra Banks have been seen. Chef Sam Marvin tweaks dishes to anyone's liking (A-lister or otherwise) and purchases the freshest ingredients daily from local farmers' markets. Think of this colorful bowl as an alphabet soup of vitamins, delivering a healthy dose of A, B6, C, and K, not to mention lycopene, a potent antioxidant.

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
1/4 cup fresh cilantro, roughly chopped
2 tbsp red wine vinegar
1 lemon, juiced
1/2 tbsp Tabasco
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 tbsp aged balsamic vinegar

Steps:

In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

AVOCADO AND HEIRLOOM TOMATO GAZPACHO

Avocado and Heirloom Tomato Gazpacho image

Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.

Provided by Food Network

Categories side-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 yellow bell pepper, diced (about 1 cup)
1 orange bell pepper, diced (about 1 cup)
1 large seedless cucumber, peeled and diced (about 1 1/4 cups)
1 medium shallot, minced
1 medium clove garlic, minced
2 medium heirloom tomatoes, diced (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime
1 tablespoon Louisiana-style hot sauce, such as Texas Pete
2 tablespoons champagne vinegar or red wine vinegar
1/4 cup olive oil
Kosher salt and coarse black pepper
1 avocado, roughly chopped
1/2 cup plain Greek yogurt, for garnish

Steps:

In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

HEIRLOOM TOMATO GAZPACHO

Heirloom Tomato Gazpacho image

Posted form the Rocky Mountain News Wednesday Spotlight Section, Table Talk Recipe Column. Time does not include overnight marinade.

Provided by gregory schulte

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 ripe avocado
1 teaspoon lemon juice
1 cup heavy cream, whipped until stiff
2 1/2 lbs green zebra tomatoes (a specialty variety)
1 large seedless European cucumber, seeded
1/2 lb yellow pepper, seeded and stemmed
1/4 lb celery rib
1 cup Italian parsley
2 poblano peppers, stemmed and seeded
1/3 cup extra virgin olive oil
1 tablespoon sherry wine vinegar
1 tablespoon tomato paste
1/2 tablespoon salt
1 teaspoon fresh black pepper
4 cups vegetable stock or 4 cups water
1 yellow red and green heirloom tomato (recommended pneapple for the yellow and brandywine for the red)

Steps:

make the mousse:
in the food processor add the avocado and blend with the lemon juice and salt to taste.
fold the pureed avocado into the whipped cream.
for the gazpacho:
take the first 6 ingredients and rough chop them all together.
place them in a plastic container with the olive oil, sherry vinegar, tomato paste, salt and pepper.
marinate overnight.
the next day process the gazpacho in a food processor, it should be smooth enough so it is a soup like consistancy but still with a chunky texture.
After the soup is blended stir in vegetable stock and season again with salt and pepper.
to garnish:
cut heirloom tomatoes into wedges and place them in a spiral in the center of the bowl to serve.
place a dollop of avocado mousse in the center.

Nutrition Facts : Calories 275.1, Fat 24.5, SaturatedFat 8.8, Cholesterol 40.8, Sodium 490.4, Carbohydrate 14.1, Fiber 5.2, Sugar 4.6, Protein 3.6

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