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Please help me transform fragrant, ripe heirloom tomatoes into quick gazpacho

d
dordogne Aug 7, 2006 11:25 PM

I'm looking for a simple recipe that lets the tomatoes shine; no raw onions (chives or scallions ok); would a splash of balsamic be too aggressive? The tomatoes are nearly bursting--dare I try to skin them over direct flame?

  1. DonShirer Aug 7, 2006 11:42 PM

    My cooking skills are primitive, but on a tomato forum I subscribe to the following recipe was recommended highly:

    Chilled Creole Tomato Soup – Recipe Page 115
    Adapted from The Tomato Festival Cookbook, by Lawrence Davis-Hollander (Storey Books, 2004).

    I don't want to quote it here because of copyright problems, but
    if you contact me privately I can tell you how to access it.
    Don S.

    2 Replies
    1. re: DonShirer
      Funwithfood Aug 8, 2006 03:36 PM

      I'm an avid tomato gardener (photo below)
      http://i38.photobucket.com/albums/e10...

      Would you mind sharing the name of your tomato forum? : )

      1. re: Funwithfood
        beetlebug Aug 8, 2006 08:06 PM

        Lovely picture of your tomatoes. Mine are just starting to turn red now.

    2. b
      brownie Aug 8, 2006 03:56 PM

      If you are wanting to make a true spanish gazpacho, here's what i'd suggest. I call it that only b/c here, people tend to make a salsa-like gazpacho, whereas in spain, they puree it all. My mom makes what we think is super-tasty gazpacho, she learned to make it in Valencia years ago. Anyway, she just purees all the ingredients in a blender and keeps the skins on the tomatoes. Unless they're some variety with a thick skin, you'd never know that the tomatoes had skin on them. The soup is perfectly smooth. She adds ingredients by taste...so I can't speak to quantities, but I do know she puts in cucumber (peeled), a bit of onion--vidalia is fine but so is a yellow or spanish, peppers--red or green (just uses whatever our Farm Share has that week), two pieces of toasted bread, which are soaked in water before adding to blender, a bit of olive oil but not much, maybe 1Tb, and she was taught to use white wine vinegar as balsamic is too flavorful. i think that's all she does. It is amazing, but all will depend on the flavor of the tomatoes!

      2 Replies
      1. re: brownie
        s
        stlSarah Aug 8, 2006 04:04 PM

        Yum! Sounds just right to me. I had a really remarkable G soup the other day that had been made from ovn roasted Toms'. Could be another way to concenrate the flavors of less glorious toms

        1. re: stlSarah
          b
          brownie Aug 8, 2006 07:16 PM

          oooh, now there's a way to really utilize the early Aug, uninspiring tomatoes that we get from farm share. i'd always been hesitant to alter mom's recipe...but heck, why not give that a try?~

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