California Farm Tomato Gazpacho Soup
The first tomatoes are ripe in the garden, we grow sweet Tessaloniki tomatoes that can handle the summerheat. They are juicy, we fire roast them in a cast iron sauce pan in a wood fired barbecue, the intense heat bursts them and retains their flavors and juices, great for cold soup.
We add some pureed sundried tomatoes in olive oil from last year, fresh persian cucumber, red bell pepper, fresh basil and chopped green onions in a cup of cold broth.
California Farm Tomato Gazpacho Soup
The first tomatoes are ripe in the garden, we grow sweet Tessaloniki tomatoes that can handle the summerheat. They are juicy, we fire roast them in a cast iron sauce pan in a wood fired barbecue, the intense heat bursts them and retains their flavors and juices, great for cold soup.
We add some pureed sundried tomatoes in olive oil from last year, fresh persian cucumber, red bell pepper, fresh basil and chopped green onions in a cup of cold broth.
Cooking Instructions
- 1
Sundried tomatoes, tomato paste, fresh basil, red bell pepper, in Tbs extra virgin olive oil
- 2
Fire roasted fresh Tessaloniki tomatoes and garlic, cup of juice from the roasted tomatoes, Tbs sherry vinegar
- 3
Diced persian cucumber, cup of cold beef or vegetable broth, salt and pepper, garnish of fresh green onions. Cool in refrigerator in serving bowls, enjoy.
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