I taught this recipe in the March cooking class and it was a hit-so fresh and flavorful with hints of cucumber and jalapeño. With spring upon us and summer ahead, this can be a starter or a full meal when you add fresh crab or grilled shrimp to your bowl at the end. This is truly a gazpacho like no other! To be honest, until I tried this version of cold tomato soup, I was never a huge fan. Using fresh heirloom tomatoes, watermelon, cilantro and jalapeño bring this dish alive.
2 ½ pounds ripe yellow or red tomatoes
3 Persian cucumbers or 1 hothouse cucumber
2 cups roughly chopped watermelon
½ jalapeño, seeded and cut in half or 1 tsp. of jalapeño infused olive oil
4 cilantro sprigs, plus 12 cilantro leaves
2 garlic cloves, coarsely chopped
2 tablespoons sherry vinegar
⅓ cup extra-virgin olive oil
3 tablespoons diced red or orange sweet pepper
3 tablespoons diced red onion
18 small cherry tomatoes cut in half
Super-good extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Score the tomatoes by making an “X” mark with a knife at the bottoms. Blanch the tomatoes in boiling water for 30 seconds. Cool the tomatoes in a bowl of ice water for a few minutes. Use your fingers to slip off their skins. Remove the cores and coarsely chop the tomatoes, saving all of the juice. Reserve the ice water.
Seed and dice 3 tablespoons of unpeeled cucumber, as prettily as you can manage, for the garnish. Peel and coarsely chop the remaining cucumbers.
Place the tomatoes, the coarsely chopped cucumber, jalapeño, cilantro sprigs, garlic, vinegar and olive oil in a blender with 1 to 1½ teaspoons of salt and some pepper. Process at the lowest speed until broken down. Turn the speed up to high and puree until the soup is completely smooth.
If the soup is too thick, add a little of the reserved ice water. Strain the soup through a fine-mesh sieve, pressing out as much liquid as possible. Taste for seasoning. Repeat with the rest of the soup ingredients. Chill the soup in the refrigerator until it's very cold.
Toss the diced sweet pepper, onion and cucumber together in a small bowl. Pour the gazpacho into 6 chilled soup bowls and scatter the pepper mixture over the soup.
Season the cherry tomatoes with salt and pepper and place cherry tomato halves and cilantro leaves at the center of each bowl. Finish each soup with a drizzle of super-good olive oil. To serve family-style, place the soup in a chilled tureen or pretty pitcher and garnish with the cherry tomato halves and cilantro; pass the diced vegetables (avocados optional) on the side.
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.