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!
1 loaf rye bread
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.