Few summer soups capture the freshness of the season with the clarity of gazpacho. This version takes a bit of time to let the many layered flavours combine, but can be adjusted to accommodate whatever texture or ingredients you choose. It’s a wonderful starter or a summer lunch on its own.
5 lbs (2.5 kg) ripe field tomatoes
5 lbs (2.5 kg) yellow heirloom tomatoes, halved and seeded
1/2 red onion
1/2 cucumber
1/2 yellow zucchini
1/2 green zucchini
1/2 jicama (Mexican tuber, available year-round)
1/2 red pepper
1/2 yellow pepper
1/2 bunch coriander, chopped
1/3 cup (80 mL) white wine vinegar
1/4 cup (60 mL) lemon juice
1 Tbsp (15 mL) Worcestershire sauce
1 Tbsp (15 mL) Tabasco sauce
Sea salt and freshly ground pepper
Olive oil
Pulse field tomatoes in food processor. Tie off pulp in cheesecloth, add pinch of salt to draw out liquid, place in large strainer, and let sit over a large bowl in refrigerator for 24 hours.
The following day, puree yellow tomatoes until sauce consistency. Finely dice all other vegetables and add to yellow tomato puree with chopped coriander.
Squeeze any remaining liquid from cheesecloth before adding tomato water from bowl to the puree and diced vegetable mixture. Discard solids remaining in the cheesecloth.
Add vinegar, lemon juice, and Worcestershire and Tabasco sauces. Season to taste with salt and pepper. Refrigerate 24 hours, then dress with a few drops of olive oil before serving.
Serves 6.
source: “One“, alive #309, July 2008
