- Yield: 1 gallon
Heirloom Gazpacho With Cucumber Ring, Blossoms, White Balsamic Vinegar Pearls and King Estate Willamette Pinot Gris
Recipe courtesy of Lance S. Cook, Executive Chef, Hammock Dunes Club (Palm Coast, Fla.)
- ripe red tomatoes - 8 lbs., cored and roughly cut into chunks
- light green peppers - 3 ea., such as Anaheim, cored, seeded and roughly cut
- cucumber - 4 ea., about 8 inches long, peeled, roughly cut
- vidalia onion - 1 ea., large, peeled and roughly cut
- garlic - 4 cloves, peeled and smashed
- sherry vinegar - 2 1/2 Tbsp.
- kosher salt - to taste
- extra-virgin olive oil - 1/2 cup, more to taste, plus more for drizzling
- heirloom tomatoes
- white balsamic pearls
- micro flowers
- olive oil
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons of salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a chinois, pushing all the liquid through with the back of a ladle. Discard the solids.
- Chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons of ice water.
- Cucumber: Peel stripes on exterior and slice paper thin on mandolin. Arrange on outer edge of bowl (Chef's note: We used 11 slices).
- Heirloom Tomatoes: Peel, seed, medium dice (seasoned in center of bowl with fresh-cut peppers).
- White Balsamic Pearls: Bring ½ cup vinegar and ¼ cup sugar to boil. Add 2% of agar (by weight) and simmer for 1 minute. Drop into oil that is below 40 degrees. Remove and rinse with cold water.
- Micro Flowers: Separate and pick petals before plating. Arrange on top.
- Finishing Olive Oil: Add before serving.