Yellow Tomato Gazpacho
Recipe courtesy of Aaron Anderson, Executive Chef, Interlachen Country Club (Edina, Minn.)
- extra virgin olive oil - 1/2 cup
- white bread - 6-8 pieces, crust removed, cubed
- large yellow heirloom tomatoes - 10 ea., cored, coarsely chopped
- basil - 4 sprigs
- garlic cloves - 8 ea.
- cucumber - 3 cups, peeled and diced
- heirloom tomatoes - 1 qt., seeded/innards removed, diced
- red onion - 2 cups, diced
- red bell pepper - 1 qt., diced
- ripe apricots - 3-4 ea., concasse
- salt - to taste
- sherry vinegar - to taste
- orange juice - to taste
- fermented habanero hot sauce - to taste
- In a sauté pan, heat EVOO over medium-high heat. Add whole garlic cloves and cook until just starting to brown. Remove pan from heat and add cubed bread. Return pan to heat and toast the bread in the garlic oil until golden. Remove toasted bread and cool at room temperature. Reserve the garlic and EVOO and refrigerate for storage until the following day.
- Combine the yellow tomatoes and apricots and season with salt. Add basil sprigs and allow to marinate in the refrigerator overnight.
- The following day, remove the basil sprigs and discard them. Puree the marinated yellow tomatoes and apricots with the toasted bread, and reserved garlic and EVOO.
- To the puree, add the diced cucumber, tomato, red onion and bell pepper.
- Season to taste with salt, sherry vinegar, orange juice, and a small amount of habanero hot sauce.
- Chill thoroughly until ready to serve.
- Garnish gazpacho with basil chiffonade, EVOO, and freshly ground black pepper.