We are deep in tomato season and I have found some incredible recipes!
Golden Gazpacho with Torn Croutons & Cherry Tomato Salsa
(6-8 servings)
For gazpacho:
2 yellow bell peppers, seeded and chopped
1 English cucumber, peeled, seeded, and chopped
4 yellow tomatoes, about 2lb, chopped with juices
1 small yellow onion, chopped
2 cloves garlic, minced
2 tbsp white wine vinegar
¼ cup evoo
Tabasco
For croutons:
¼ lb day old sourdough, crust removed, torn
3 tbsp unsalted butter, melted
Salt and fresh ground pepper
For the salsa:
1 pint mixed cherry tomatoes, quartered
1 serrano chile, seeded and minced
1 green onion, thinly sliced
1 small clove garlic, minced
1 tbsp chopped fresh cilantro
Juice of ½ lime
In a food processor, pulse the bell peppers, cucumbers, tomatoes, and onion to a coarse puree. Transfer the contents to a large bowl. Add the garlic, vinegar, and olive oil and stir to combine. Season to taste with salt, pepper, and tabasco. Refrigerate at least 1 hour.
To make croutons, preheat to 400. Place the bread on a baking sheet, Drizzle butter over bread, season with salt and pepper, and toss to coat evenly. Bake 10-15 minutes.
To make the salsa, in a small bowl, stir together cherry tomatoes, serrano chile, green onion, garlic, cilantro, and lime juice. Set aside until ready to serve. Ladle the gazpacho into bowls, garnish with the croutons and a spoonful of the salsa and serve.
