Sun Gold Tomato Gazpacho - Thomas Keller

viveksurti.wordpress.com

The soup only requires you to put everything in a blender – it’s really as easy as that. But if you want an exquisite gazpacho, follow the steps below. I strained the initial puree of tomatoes, cucumber, garlic, onion, and red bell pepper to get rid of all the tomato skins. Then, I put it back in the blender and slowly added oil, almost like making a vinaigrette. This emulsion of oil makes the texture of the soup so velvety and ethereal.

It’s truly a joy to eat.

(recipe from Thomas Keller’s Ad Hoc at Home)

1 cup cold water

2 medium garlic cloves, crushed and peeled

¼ cup coarsely chopped onion

2 pounds Sun Gold or other yellow cherry tomatoes, cut in half

1 english cucumber, peeled

1 large yellow bell pepper, cored, seeded, and cut into large pieces

1 red bell pepper

1 tablespoon sherry vinegar

½ tsp piment d’Espelette

kosher salt

freshly ground white pepper

¾ to 1 cup extra virgin olive oil

2 tablespoons minced chives (NOTE: I adjusted this and used fresh basil instead)

Directions at viveksurti.wordpress.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer