Alright gazpacho haters, prepare to be converted. But wait, before you read further (and you'll be glad you did), go right now to your nearest farmer's market and buy a few delicious heirloom golden tomatoes. Think big, plump juicy Yellow Brandywine or Yellow German tomatoes. Hurry, or I might beat you to them.
While you're there buy a large cucumber, a sweet red bell pepper, a poblano and a yellow bell. Oh yes, don't forget a nice loaf of artisan white bread, and a Hungarian wax pepper. You might as well pick up a few ears of the sweet corn, too, before it's gone, and how about one of those zucchini everyone complains about?
There will be a tad more to your list, but for now, that's perfect.You won't regret it. How do I know that? Well, I had a couple of sworn gazpacho haters tell me, after tasting the last two batches of this soup that I made last week, that this was “the best” gazpacho/cold soup they had ever had. One of those people even used the F word for emphasis.
I take no credit for this delicious concoction. Mother nature has given us everything we need, and fresh, raw flavorful vegetables and fruits are among Mother nature's most amazing gifts. And with something as delicious as fresh heirloom tomatoes, the simpler the recipe the better.
This gazpacho, which is a traditional cold "liquid salad" from Andalusia, Spain, shines with the addition of artisan bread, a touch of rice vinegar and good quality olive oil, as well as two beautiful garnishes—Red Bell Pepper Sauce and Roasted Corn Salsa. Get it while it's hot—the weather that is—those tomatoes won't be at our Midwestern markets much longer. This soup is fresh, simple, and sure to illicit a raunchy comment or two.
Golden Gazpacho with Red Pepper Sauce and Roasted Corn Salsa
2-3 large golden tomatoes (brandywine are best, or other flavorful heirlooms)
1 medium cuke, peeled and chopped
about 6 small pieces or 5” piece of ciabatta or artisan white loaf in cubes
1/3 cup olive oil
1 yellow bell
½ yellow jalapeno, or yellow wax pepper
½ cup (to taste) rice vinegar
Tear or cube bread in a bowl. Add olive oil.
Cut peppers, cukes and tomatoes in chunks and add to bowl.
Chill for 1-2 hours.
Puree in food processor or blender with vinegar and salt. Chill until ready to serve.
Red Pepper Sauce
1 sweet red bell, cut into small pieces
1/3 to ½ cup vinegar (rice)
1 tbsp sugar
1 tsp ancho powder or other mild red pepper
1.5 cups water
Cut up red pepper into chunks and add sugar, chili powder and vinegar.
Boil until liquid is mostly evaporated. Blend or puree, and set aside in fridge.
Roasted Corn Salsa
1.5 cups fresh sweet corn kernels
½ zucchini, diced fine
1 tsp chipotle in adobo sauce
2 cloves garlic, roasted
1 poblano chile, roasted, peeled and seeded
juice ½ lime
Sautee corn kernels in skillet until dry and slightly browned, about 10 minutes.
Put in a mixing bowl.
Add a bit of oil to skillet (clean first if necessary) and sautee zucchini until soft, about 5-8 minutes. Add to mixing bowl with corn.
Smash roasted garlic and add to mixing bowl, along with chipotle, lime salt and pepper.
Mix and set aside.
To assemble Gazpacho:
Ladle a spoonful of soup into a shallow bowl. Add a dollop of red pepper sauce, dragging spoon to create a nice swirl. If you like, place corn salsa on a blue corn chip, otherwise put it directly into the soup in a pile.
Serve right away chilled.