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.
