It is the perfect time of year for chilled soup and Chef Michael’s Summer Gazpacho is sure to please on a hot day! Have a garden? Gazpacho is a great way to utilize your crop of cucumbers and tomatoes!
Chilled Summer Gazpacho with an Herbed Sour Cream
by Chef Michael Salmon
2 medium-sized beefsteak tomatoes
1 small Vidalia onion
1/2 English cucumber (also known as seedless cucumbers)
1/2 red bell pepper
32 ounce tomato juice
8 ounce V8 juice
2 Tablespoons extra virgin olive oil
1/4 cup rice wine vinegar
1/8 teaspoon freshly ground black pepper
salt to taste
- Core the tomatoes, cut them in half across the equator to expose the seeds and gently squeeze out the seeds. Dice the tomatoes, onion, cucumber and bell pepper into 1/2-inch cubes. Slice the scallions. Combine all the ingredients, mix and refrigerate, covered, for at least 2 hours. May be made up to 2 days in advance.
Herbed Sour Cream
1/2 cup sour cream
4 sprigs fresh cilantro, finely chopped
1 scallion, green part only, finely chopped
1/2 teaspoon of Caribbean dry spice mix (recipe, page 155)
salt to taste
- Mix all together.
8 red cherry tomatoes, cut in half
2 medium-sized golden tomatoes, cut into 8 wedges
8 sprigs of cilantro
- Ladle the soup into the desired serving bowls and decorate with a scoop of the herbed sour cream, 2 cherry tomato halves and 2 golden tomato wedges. Top with a sprig of cilantro and serve.