Cherry Tomato Gazpacho

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Heirloom Cherry Tomato Gazpacho finished with Cucumber Brunoise and Chili Oil

Yield: 4 servings as a light summer starter course

Ingredients

• 1 pound ripe heirloom cherry tomatoes (about 4 cups), washed
• 4 Persian cucumbers, 3 peeled & roughly chopped & 1 cut into brunoise (tiny cubes 1/16” x 1/16” x 1/16”) (Reserve brunoise cucumber separately)
• 1 jalapeno or Fresno chile, stemmed, seeded, deveined, and coarsely chopped
• 1 fresh shallot, peeled & coarsely chopped
• 1 clove fresh garlic, peeled & smashed
• 2 Tablespoons apple cider vinegar (or red wine vinegar or sherry vinegar)
• 1 slice sourdough bread (does not need to be fresh. Dry/stale is fine.)
• ¼ cup salted & fried marcona almonds
• 1/3 cup extra virgin olive oil
• 1 ½ teaspoon kosher or sea salt, plus extra to taste
• Fresh ground black pepper

Instructions

For the gazpacho

1. Place the tomatoes, cucumbers, chili, shallot, garlic, vinegar, bread, almonds, oil and salt in a blender.
2. Blend until very smooth.
3. Taste and adjust the seasoning with salt & pepper, to taste.
4. Refrigerate for 2 hours or until ready to serve.

For the chili oil

1. Steep 1 Tablespoon of chili flakes in ½ cup olive oil over low heat appx. 30 minutes to an hour. Let cool, then strain chile flakes out & reserve oil.

To serve

1. Stir well then ladle the gazpacho into 4 chilled soup bowls and top with the cucumber brunoise & a few drops of chili oil. Serve with chilled Eleven La Primavera!