Gather all the yellow heirloom tomatoes you can find! It’s gazpacho time!
We had the good fortune of spending a few days in Boston, recently. Dom was there on business and Luc and I tagged along and had some fun romping around her college town. We zipped in a water taxi from the Boston Harbor to the North End; took a delicious stroll through Eataly; got lost for a day in the galleries of the MFA; and, of course, ended each day with a gorgeous meal.
We’re never at a loss for something delectable when we visit the biggest small town in America.
Our trip ended with a cozy meal at a dimly lit hipster spot on Newbury Street. When I think about our night, my mind’s eye goes straight to the leather club chairs arranged to create a cozy little nook just inside the door, with amber lights and tea candles casting their lovely glow on everyone who enters. Such a pretty scene.
The three of us began our meal with a bowl of soup. Dom and Luc had chowder, and I went for the yellow heirloom tomato gazpacho.
It was my lucky day. This was as creamy a soup as I had ever had.
The gazpacho was topped with perfectly sized shards of what I guess to be Romano (I forgot to ask), thin ribbons of sweet basil, and for the final surprise – crispy bits of toasty breadcrumbs that I absolutely cannot get out of my mind! This was one fine bowl of soup – I knew immediately that I’d attempt to recreate this beauty.
And I have to say – it’s pretty darn good and comes pretty darn close to my experience on Newbury.
Now here’s the thing about this recipe…you have to:
a) be a fan of chilled summer soups
b) be a fan of produce at its peak of freshness
c) be a fan of ‘delicious’
If all these things ring true for you – then we are in business!
Nothin’ left to do but gather our tools and chop and whirl and chill and eat….
- 2 pounds yellow heirloom cherry tomatoes
- 2 Italian frying peppers, like cubanelle
- 1 large cucumber, peeled and cut into chunks
- 1 small white onion
- 2 cloves garlic
- 2 tsp. sherry vinegar
- 4 Tbsp. olive oil, divided
- Salt, to taste
- ¼ cup seasoned breadcrumbs
- 6 large basil leaves, cut chiffonade-style
- Romano shavings for garnish
- In a food processor or blender, puree the tomatoes, peppers, cucumber, onion, garlic, vinegar and 3 Tbsp. olive oil.
- Blend until liquified.
- Using a fine mesh strainer, strain soup to catch the tomato seeds and peels.
- Add salt, to taste, then stir.
- Pour into a serving bowl, cover and refrigerate for at least an hour.
- In the meantime, heat 1 Tbsp. olive oil in a small fry pan, add the breadcrumbs and cook until just toasted.
- When ready to serve, top the soup with Romano, basil and toasted breadcrumbs.
Forgot to pin? Here you go?