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Gazpacho, Deluxe (P, TNT)
Source: Chef2chef - Chef John Toulze
Serves: 6

3 pounds heirloom tomatoes
1 red bell pepper, seeded and diced
1 cup fennel, diced
1 cucumber, peeled and chopped
1 red onion, chopped
1/4 cup sherry wine vinegar
1 tbsp. balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup anise liqueur
1/2 tbsp. garlic, minced
1/4 cup parsley, chopped
2 tbsp. thyme, chopped
1/4 cup tarragon, chopped
Sea salt

Using a knife, score the bottoms of the tomatoes with an 'X'. In a boiling pot of water, blanch tomatoes for 30 seconds to loosen skins. Place the tomatoes in ice water and drain. Peel the skins from the tomatoes and cut them in half. Working over a bowl, gently squeeze the tomato halves to release the seeds and juices. Strain the tomato juice, pressing on the solids to extract as much juice as possible. Discard the seeds and chop the tomatoes.

Transfer the chopped tomatoes and the tomato juice to large glass bowl.

Add the red pepper, fennel, cucumber, red onion, vinegar, olive oil, anise liqueur, garlic, and herbs and let stand at room temperature 1 hour.

Puree half of the gazpacho mixture in a blender until smooth. Add the puree to the remaining gazpacho and mix well. Season with salt and pepper.

Chill at least 2 hours and up to 1 day. Serve cold.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A