Heirloom Brandywine Tomato Gazpacho
- 1 pound Heirloom Brandywine tomatoes (the softer the better), cored, seeded, and chopped
- 1⁄2 medium red onion, peeled and chopped
- 1⁄2 cup bread cubes (preferably levain sourdough with crust removed)
- 1 roasted poblano chile, peeled, seeded, and chopped
- 1 serrano chile, seeded and chopped
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon coriander
- 1⁄4 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh oregano
- 2 tablespoons sherry vinegar
- 1 cup tomato juice
- 1⁄2 teaspoon minced garlic
- Extra-virgin olive oil to taste
- Salt and freshly ground black pepper to taste
- Brunoise
- 1 bunch scallions, sliced on bias, for garnish
Instructions:
Gazpacho is the ideal summer soup, served cold and brimming with fresh vegetables. What could be better for your heart or your soul on a sultry day? This recipe can use up your summer tomatoes that are a little past ripe or that don’t look quite pretty and perfect enough for slicing. Or, buy those seconds or “uglies” at the farmers’ market. Nobody will ever know those tasty tomatoes were less than perfect. If you can’t find heirloom Brandywine tomatoes, any fresh, ripe local varieties will work fine.
- Combine the tomatoes, onions, bread cubes, chiles, cumin, coriander, paprika, cilantro, oregano, vinegar, tomato juice, and garlic in a bowl. Cover the bowl and refrigerate overnight.
- Put the tomato mixture through the medium dice on a food mill or process by pulsing in a food processor.
- Stir in the olive oil. Add salt and pepper to taste.
- Stir in the brunoise right before serving.
- Ladle the soup into bowls and top with the scallions.