Smoked Heirloom Tomato Gazpacho
Foodē
Fredericksburg
Smoked Heirloom Tomato Gazpacho
2 pounds vine-ripened red heirloom tomatoes, seeded, flesh diced small (save the juice)
1 pound vine-ripened yellow heirloom tomatoes, seeded, flesh diced small
2 small Kirby cucumbers, seeded and diced small (skins on)
1 red bell pepper, cored, seeded and diced small 1 yellow or orange bell pepper, cored, seeded and diced small
1 medium onion, diced small
2 ½ cups unseasoned tomato juice
2 tablespoons sugar
1 tablespoon pimentón dulce (sweet smoked paprika)
1/3 cup sherry wine vinegar
2/3 cup good quality extra-virgin olive oil
1 handful fresh flat-leaf parsley, stems removed, leaves finely chopped
1/2 handful fresh cilantro, stems removed, leaves finely chopped
1/2 lemon, juiced
3 slices day old French bread, crusts removed (using a food processor, pulse into fine bread crumbs)
Kosher salt and freshly ground black pepper to taste
Good quality smoked olive oil
Combine first 14 ingredients in a large, non-reactive bowl (such as glass). Stir carefully so as not to crush the vegetables. Fold in bread crumbs and stir again. Finish with salt and freshly cracked black pepper to taste. Cover and refrigerate for about 4 hours. Rest soup at room temperature for about 15 minutes before serving. Adjust salt and pepper if needed. Ladle into chilled bowls and garnish with a drizzle of smoked olive oil.
Serves 4-6
