|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
- 1/4 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)
- Boil 4 quarts of water. Cut an X into the bottoms of each tomato.
- Fill another pot with 4 qts of ice water.
- 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.
- After this process the skins will easily peel off the tomatoes.
- You must also remove the core.
- Then take all ingredients (salt and pepper to taste) and put into a food processor to blend into a puree of a soupy consistency.
- Chill for 30 minutes.
- While the soup chills, use a melon scooper to carve out ball shapes from each of the squashes.
- Coat a sauce pan with olive oil and sautéed the squash balls for 2-3 minutes.
- Then put in the fridge to chill.
- 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!