Kaya’s Fusion Cuisine Heirloom Tomato Gazpacho

Kaya’s Fusion Cuisine Heirloom Tomato Gazpacho
Recipe type: Soup
Mike Hawthorne of Kaya’s has graciously given us his recipe for gazpacho – the one praised in the reviews last week! Here it is, and perfect for a starter with Carpetbag Steak.
  • 2 lbs. assorted heirloom tomatoes
  • 1 clove of chopped garlic
  • 3 scallions chopped
  • 5 tbsp of olive oil
  • ¼ cup of fresh chopped parsley
  • 1 sprig of chopped basil (approx. 6 leaves)
  • kosher salt
  • fresh ground black pepper
  • 1 green squash (zucchini)
  • 1 yellow squash (summer squash)
  1. Boil 4 quarts of water. Cut an X into the bottoms of each tomato.
  2. Fill another pot with 4 qts of ice water.
  3. Drop the tomatoes into the boiling water for about 30-40 seconds, then pull them out and drop directly into the ice bath and leave for 10 minutes.
  4. After this process the skins will easily peel off the tomatoes.
  5. You must also remove the core.
  6. Then take all ingredients (salt and pepper to taste) and put into a food processor to blend into a puree of a soupy consistency.
  7. Chill for 30 minutes.
  8. While the soup chills, use a melon scooper to carve out ball shapes from each of the squashes.
  9. Coat a sauce pan with olive oil and sautéed the squash balls for 2-3 minutes.
  10. Then put in the fridge to chill.
  11. Add squash to the soup before serving. Voila! A refreshing cool start to a meal on a hot summer day or try as a sauce for a nice piece of fresh fish!