Heirloom Tomato Gazpacho
This soup is a riff on the classic Andalusian gazpacho which uses bread and a healthy amount of extra virgin olive oil for a smoother creamier texture. I’ve added a touch of fish sauce and miso for a further depth of flavor, along with a hit of lemon for brightness. This easy make-ahead recipe depends on the best and most ripe tomatoes you can find—so it’s perfect for late summer when farmstands and grocery stores are brimming with the juicy orbs.
Serves 4-6
INGREDIENTS
2½ lbs. ripe heirloom tomatoes, cut into large chunks
1 large slice sourdough bread from a boule, torn into pieces
¼ cup red onion
2 tbsp rice wine vinegar
2 tbsp fish sauce
1 tbsp white or yellow miso
2 tbsp lemon juice
½ tsp five spice
1 tsp sugar
½ cup extra virgin olive oil, plus more for finishing
2 tsp salt
1 tsp freshly ground black pepper
Greek yogurt, for serving
Soft herbs such as basil, dill, cilantro or chives for garnish
METHOD
To a blender, add heirloom tomatoes, bread, red onion, rice wine vinegar, fish sauce, miso, lemon juice, five spice and sugar. Blend until smooth. Add olive oil and season with salt and pepper and blend to combine. Gazpacho can be made up to 2 days in advance and stored in the refrigerator in a tightly sealed container.
To serve, ladle gazpacho into bowls, add a dollop of Greek yogurt, finish with herbs and a glug of olive oil and serve chilled.
