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Recipes

This gazpacho is perfectly balanced with a smidge of golden balsamic or sherry vinegar to make your mouth water. And the Rye Croutons are a revelation..

Heirloom Tomato Gazpacho with Rye Croutons
Chef Erik Johnson

Serves 4-6 as a first course

5 lbs              colorful heirloom tomatoes
1 small           red onion, finely diced
1/8 cup          golden balsamic, sherry or champagne vinegar
                    salt and pepper 
                    Rye Croutons (recipe below)

Fill a small stock pot with 8 quarts of water. Bring to a boil and add salt. (If you don't have a large stock pot, you can use a smaller pot and work in batches.)  Make an ice bath.

Core each tomato and slice a small x on the bottom.

Place cored tomatoes in the boiling water for about a minute or until skins start peel back where you cut the “x”. Transfer tomatoes to the ice bath. Let cool for about 2 minutes before peeling tomatoes.

Place peeled tomatoes into a food processor and pulse until mostly liquid, but leaving some texture. Add the finely diced onion and vinegar. Season the gazpacho with salt and pepper until it tastes good! 

Rye Croutons
1 loaf      rye bread
              olive oil
              salt & pepper

Preheat oven to 350ºF.

Cube rye bread.  Toss in olive oil. Season with salt and pepper. 

Transfer cubes to a baking sheet in a single layer. Bake for 15 minutes.

 
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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.