Summer is officially over. Boo. But, that doesn’t mean you can’t make a delicious, tomato-based cold soup to trick your mind into thinking it’s still summer. That’s right…gather those tomatoes and create a summer-y meal to share with your friends. This beautiful and delicious recipe is from La Tartine Gourmande
Gazpacho
Serves 4 – 6 people
Ingredients for the cold soup:
2 1/4 pounds ripe tomatoes
1 red pepper
1 English cucumber, peeled and seeded
1/4 red onion, peeled and roughly chopped
2 garlic cloves, peeled
Sea salt and pepper
1 tablespoon chopped tarragon
2 tablespoons sherry vinegar
1/3 cup olive oil
Sea salt and pepper
Dash of chili flakes
Ingredients for the topping:
Reserved cucumber, diced
8 cherry tomatoes, diced finely
2 hard boiled eggs, crumbled
1 ear of corn, blanched and kernels sliced off
1/2 avocado, diced finely
1 small shallot, chopped finely
Olive oil
Preparation:
1. blanch the tomatoes in boiling water for 1 minute. Rinse them under cold water to cool them and stop the cooking process. Peel, core, seed and dice them.
2. In the bowl of your food processor, combine the tomatoes, pepper, 3/4 of the cucumber, onion, garlic, tarragon and a dash of chili flakes. Blend until very smooth in texture. Stir in the sherry vinegar, olive oil, season with salt and pepper and transfer to a container. Cover and refrigerate for 3 hours, or overnight so that the flavors develop even more.
3. Serve the soup in bowls and top with a mixture of hard boiled egg, chopped tomato, cucumber, avocado, shallot and corn. Add a drizzle of of olive oil and season with more salt or pepper and oil if necessary.
