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HEIRLOOM TOMATO GAZPACHO




Source of Recipe


Le Dôme, Los Angeles, CA


Recipe Introduction


Stars and studio moguls often do their wheeling and dealing at this legendary Hollywood haunt, where Catherine Zeta-Jones and Tyra Banks have been seen. Chef Sam Marvin tweaks dishes to anyone's liking (A-lister or otherwise) and purchases the freshest ingredients daily from local farmers' markets. Think of this colorful bowl as an alphabet soup of vitamins, delivering a healthy dose of A, B6, C, and K, not to mention lycopene, a potent antioxidant.


List of Ingredients




6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
1/4 cup fresh cilantro, roughly chopped
2 tbsp red wine vinegar
1 lemon, juiced
1/2 tbsp Tabasco
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 tbsp aged balsamic vinegar

Recipe





In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.


Makes 8 servings.