I have always wanted to try a White Gazpacho and my first attempt was a great success with my family. It is so rare that all four of us love a recipe equally but it was just the case with this soup. Light and refreshing, this soup makes a great dish on hot summer days. My soup turned out not to be white, but light green because I used small cucumbers and left the skin on.
I let it sit over night and found that the flavor improved over that period of time. Both soups need to be really really cold. So put your serving dishes in the fridge as well before serving the soup.
My second recipe for you is a cold tomato soup from Cooks Illustrated. Half of the tomatoes are roasted in the oven which gives the soup an intensive sweet and aromatic flavor. There is no bread in this soup. Instead, Olive Oil is added to the pureed tomatoes which thickens the soup and gives it body.
Enjoy these soups on hot summer days and you will wish that summer never ends.
Dovetail’s White Gazpacho
Yield: 4 portions
¼ cup whites of leeks, sliced thin and washed
3 slices white sandwich bread, crusts removed
10 green grapes, washed
¼ cup blanched almond slivers (use Marcona Almonds if you can find them)
1 ½ tablespoons sherry vinegar
2 cups cucumbers
½ cup English cucumbers, peeled and juiced
½ tablespoon sour cream
¼ cup good quality olive oil
2 cups cold water
1 tablespoon salt
1. Cook leeks in a medium-size sauté pan over medium-low heat until translucent and tender, then chill in refrigerator.
2. Combine all ingredients in a blender and purée until smooth. (I soaked the bread for a couple of minutes in the water first before adding everything to the blender.)
3. Season with salt, adjusting amount as needed.
4. Pass through a fine-mesh sieve or chinois.
5. Serve very cold.
CHILLED FRESH TOMATO SOUP
Chilled Fresh Tomato Soup
- 2 lbs. tomatoes, cored
- 1 shallot, sliced thin
- 2 garlic cloves, unpeeled
- 2 teaspoons tomato paste
- ⅛ teaspoon smoked paprika (optional)
- Pinch Cayenne pepper
- 6 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 teaspoon sherry vinegar, plus extra as needed
- Pepper (optional)
To create a chilled tomato soup recipe that produced a dish with complex flavor, we used a combination of fresh and roasted tomatoes. This gave us a dish with bright, tangy freshness as well as a deep, sweet flavor. We also used a small amount of tomato paste and lightly roasted garlic and shallot to boost the chilled tomato soup’s flavor.
1.Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and lightly spray with vegetable oil spray.
2.Cut 1 pound tomatoes in half horizontally and arrange cut side up on prepared baking sheet. Arrange shallot and garlic cloves in single layer over 1 area of baking sheet. Roast for 15 minutes, then remove shallot and garlic cloves. Return baking sheet to oven and continue to roast tomatoes until softened but not browned, 10 to 15 minutes longer. Let cool to room temperature, about 30 minutes.
3.Peel garlic cloves and place in blender with roasted shallot and roasted tomatoes. Cut remaining 1 pound tomatoes into eighths and add to blender along with tomato paste; paprika, if using; cayenne; and 1/2 teaspoon salt. Puree until smooth, about 30 seconds. With motor running, drizzle in olive oil in slow, steady stream; puree will turn orange in color.
4.Pour puree through fine-mesh strainer into nonreactive bowl, pressing on solids in strainer to extract as much liquid as possible. Discard solids. Stir in vinegar. Cover and refrigerate until well chilled and flavors have blended, at least 2 hours or up to 24 hours.
5.To serve, stir soup to recombine (liquid separates on standing). Taste and adjust seasoning with salt and vinegar, as needed. Ladle soup into chilled bowls, drizzle sparingly with extra oil, and grind pepper over each, if using. Serve immediately.