I created this recipe to showcase the distinctive flavors of two of my favorite heirloom tomatoes: bright, tangy Tasty Evergreens and deep, rich Brandywines. I also added a few yellow cherry tomatoes in the soup for a little bit of added sweetness and a splash of balsamic vinegar and a few purple cherry tomatoes in the garnish for added depth of color and flavor. The color contrast is stunning and the contrasting textures of the crunchy garnish with the smooth soup is refreshing on a warm summer night when tomatoes are at their peak. Prepare the components a bit ahead of time, so that the flavors can meld. I like to serve this at room temperature to experience the flavors most fully, but you could also serve it chilled. —Fairmount_market
What You'll Need
For the gazpacho
large Tasty Evergreen heirloom tomatoes
yellow cherry tomatoes
salt to taste
for the garnish
purple cherry tomatoes
good balsamic vinegar
freshly ground black pepper
salt to taste
Prepare the soup. Rinse and roughly chop the tomatoes. Combine them with the basil leaves in a blender and puree until very smooth. Salt to taste.
Prepare the garnish. Peel the cucumber and cut into a small dice. Chop the tomatoes into a small dice. Stir together with the vinegar and olive oil, salt and pepper. Adjust seasonings.
Plate the soup in shallow soup bowls. Place a mound of garnish (two heaping soup spoons worth) in the center of the bowl. Then carefully pour the green gazpacho around the garnish and serve at once.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.