Heirloom Tomato Gazpacho

I came across this one from The Splendid Table. She got it from:

Heirloom Tomato GazpachoFrom Latin Evolution by Jose Garces (Lake Isle Press, September 25, 2008). Copyright 2008 by Jose Garces. Used with permission of the publisher.

Yields 4 cup

4 large red heirloom tomatoes
2/3 English cucumber, seeded
3 cloves garlic
1/3 cup sherry vinegar
3 tablespoons diced day-old baguette, crust removed
1/3 cup extra-virgin olive oil
2 tablespoons granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1. To make gazpacho: Core tomatoes. Dip tomatoes into boiling water for about 15 seconds then shock in ice water. Peel tomatoes.
2. In a blender, combine tomatoes, cucumber, garlic, vinegar, and bread. Puree until smooth. While processing, slowly add olive oil until emulsified. Season with sugar, salt, and pepper. Gazpacho can be refrigerated for up to 2 days.

Recent Soup Obsession

I've become (recently) obsessed with the idea of soup. It started a few months ago with a simple fresh pea soup. Light, lovely, oniony, minty pea soup. Perfect...Then, a couple of weeks ago there was a recipe for Heirloom Tomato Gazpacho. What's not to love? Few ingredients...huge flavor! Just last week, we were invited to make bouillabaisse using freshly caught hog tail snapper. It was fantastic - none of the distractions of shrimp or mussels or crab. Just lovely white fish, spicy broth and aioli toast...I'll be posting the recipes. MmmmmmmmMmmm SOUP!