Heirloom Tomato Gazpacho with Chive Oil
By Chef Kevin Markey
Gazpacho is one of my favorite soups. Traditonally, it is made with day old break and was a peasant’s dish. When the Spanish broguht tomatoes back from the New World in the 16th century, gazpacho evolved into a dish for the bourgeoisie.
I like to use heirloom tomatoes because of their extraordinary flavor and color. I also prefer to use a high quality extra virgin olive oil and while it costs a bit, it is will worth the extra expense. Enjoy this soup chilled on a warm summer day with a glass of Sonoma-Cutrer Sauvignon Blanc.
Difficulty Level Easy
6 heirloom tomatoes, destemmed (orange, yellow or red)
4 garlic cloves
1 cipollini onion
1 pint extra virgin olive oil
2 tablespoons salt
1 tablespoon pepper
1 bunch of chives
1 cup extra virgin olive oil
Soup: Place 1 or 2 tomatoes and the apple cider vinegar in a blender and puree an high; slowly add in the remaining tomatoes, garlic and the onion and continue to puree. You may have to do this in batches, depending on the size of the blender.
Once the consistency is that of a thick juice, slowly add in the pint of olive oil, while the blender in running. This will create an emulsion with the acid of the juice and thicken the soup. Add in salt and pepper to taste. Chill in the refrigerator. Transfer to bowls to serve.
Chive Oil: In a small sauce pot, place one cup of extra virgin olive oil and minced chives. Heat on medium until the chives are cooked, but not discolored, about 5 minutes. Transfer the chives and the oil into a clean and dry blender. Puree on high until they are fully incorporated. Be careful as the oil will be hot. Strain chive oil through a fine mesh strainer and cool. Use as soup garnish.