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Heirloom Tomato Gazpacho
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Heirloom Tomato Gazpacho

Course Soup
Servings 4 servings
Author Dawn Postnikoff and Joanne Sasvari, authors of Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys

Ingredients

  • 1 green bell pepper
  • 4 thick slices day-old bread such as herb focaccia (divided)
  • 3 lbs heirloom tomatoes cored, seeded and chopped
  • 1 English cucumber peeled, seeded and roughly chopped
  • 2 cloves garlic
  • 1/2 red onion roughly chopped
  • 1 to 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp sherry vinegar
  • 5 drops Tabasco sauce
  • Juice of 1/2 lemon

Instructions

  • Preheat oven to 350°F.
  • Preheat a flame grill over high heat.
  • Roast green pepper over open flame until charred on all sides. Place pepper in a bowl, then cover with plastic wrap and set aside for 4 minutes. Remove burnt skin, stem and seeds.
  • Cut 2 slices of bread into 1-inch cubes. Arrange on a baking sheet and toast for 3 to 5 minutes, turning often, until just crisp on the outside but soft on the inside. Set aside.
  • Place the roasted green pepper and all remaining ingredients, including the remaining 2 slices of bread, into a blender and blend until combined. If needed, adjust seasoning.
  • Chill soup in the fridge for at least 2 hours. Soup can be made the day before serving. Croutons can be stored in an airtight container until ready to serve.