Roasted yellow gazpacho
What to do with all your great tomatoes?
If you have grown a great batch of tomatoes, subscribe to a CSA or have access to a farmer's market, this is your last chance to grab the end of season tomatoes and make something wonderful.
Inspired by Mountain Standard and Sweet Basil restaurants in Vail
My husband and I recently celebrated our 30th anniversary with a long weekend in Vail where we hiked, biked and ate great food. The first night we ate at the Mountain Standard, a new restaurant, by the creators of Sweet Basil, that focuses in on open and live wood fire cooking. All I can say is everything we ordered was great. I am a gazpacho aficionado, and on a hot summer's night (or in this case a sultry early fall), gazpacho calls me. Mountain Standard's roasted gazpacho was exceptional. Here is my version of their recipe.
Roasted yellow heirloom tomatoes
The foundation of this recipe is roasted yellow heirloom tomatoes. The result is a golden gazpacho flecked with roasted bits of goodness. I add roasted red and green peppers and a phenomenal tomato vinegar, Mutti's tomato vinegar, that really accentuates the tomato flavor of this soup. Mutti's tomato vinegar is made in Italy with only tomatoes and is wonderful in salad dressings. If you can't get your hands on a bottle, then Jerez Spanish sherry vinegar will work just fine.
This gazpacho is finished with toasted almonds which give it texture and bite.
Make a huge batch
I love this soup and always make a huge batch so I can eat it for lunch and dinner for several days.
I cheat a bit
I cheat by adding a jar of roasted red peppers. You can, of course, roast the red peppers yourself. It all depends on what you have on hand and how much time you have.
Roasted yellow gazpacho
Yield 12 servings
My version of the roasted golden gazpacho served at Sweet Basil and Mountain Standard restaurants in Vail, Colorado. I use tomato vinegar to accentuate the tomato flavor of this delicious summer soup.
- 5.5 pounds yellow heirloom tomatoes
- 1 green pepper
- 2 stalks celery
- 1 16 ounce jar roasted peppers, drained
- 1 1/2 cucumbers, peeled and seeded
- 1 serrano pepper, seeded and chopped
- 5 cloves garlic, peeled, smashed and chopped
- 1/2 red onion, chopped
- 4 T aceto di pomodoro tomato vinegar
- 3/4 cup good quality olive oil
- 1.5 ounces toasted almonds
- Salt and pepper to taste
- Diced cucumbers (optional)
- Diced avocado (optional)
- Croutons (optional)
- Heat your grill to medium high. Grill the tomatoes and green pepper on all sides until charred.Set tomatoes aside and put roasted green pepper in a brown paper bag and let rest for 10 minutes.
- Trim cores from tomatoes and coarsely chop. Put chopped tomatoes in a stainless steel bowl. Remove green pepper from bag and gently remove charred skin. Cut away core, remove seeds and coarsely chop. Add green pepper to bowl of tomatoes.
- Add remaining ingredients to the bowl and marinate overnight.
- Put all of the ingredients in a blender (for finest texture) or a food processor (for coarser texture) and puree until smooth. Adjust vinegar, salt and pepper to taste. Return to refrigerator to thoroughly chill.
- Serve with croutons or diced cucumbers and avocado.
THIS SERVES WELL WITH