Tomato Gazpacho©
by Executive Chef Mike Ellis
Serves 6-8
This recipe is a simplified home version of the soup shown below that is served at Cetrella.
Happy Boy Farms Tomato Gazpacho
piel de sapo melon-basil sorbet, ecopia farms red fire orach
Photo by Gilda Foss
2
1
1
10
2
2
3
1
¼
pounds
each
each
each
T
T
T
cup
cup
heirloom tomatoes, ripe, stems removed
cucumber, peeled, roughly chopped
red bell pepper, stem and seeds removed, roughly chopped
basil leaves
sherry vinegar
tomato paste
extra virgin olive oil
crumbled stale bread
whole milk
Additional ¼ cup extra virgin olive oil needed for blending
In a small bowl, soak the bread in the milk, until the bread has absorbed all of the milk.
In a container mix tomatoes, cucumber, bell pepper, basil leaves, vinegar, tomato paste,
and 3 T olive oil. Mix ingredients well, add soaked bread, allow to marinate at least 6
hours under refrigeration.
Place all ingredients and liquid that have accumulated in the container in a blender. Purée
on high speed, and with motor running, slowly drizzle in the additional ¼ cup of olive oil.
Season to taste with salt and pepper.
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