Heirloom Tomato Gazpacho
Makes 6 servings
Ingredients:
3 pounds heirloom tomatoes
1 red bell pepper, seeded and diced
1 cup fennel, diced
1 cucumber, peeled and chopped
1 red onion, chopped
1/4 cup sherry wine vinegar
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup Pernod
1/2 tablespoon minced garlic
1/4 cup chopped parsley
2 tablespoons chopped thyme
1/4 cup chopped tarragon
sea salt and pepper
Preparation:
Using a knife, score the bottoms of the tomatoes with an
‘X'. In a boiling pot of water, blanch tomatoes for 30 seconds to loosen
skins. Place the tomatoes in ice water and drain. Peel the skins from the
tomatoes and cut them in half. Working over a bowl, gently squeeze the
tomato halves to release the seeds and juices. Strain the tomato juice,
pressing on the solids to extract as much juice as possible. Discard the
seeds and chop the tomatoes.
Transfer the chopped tomatoes and the tomato juice to large glass bowl. Add
the red pepper, fennel, cucumber, red onion, vinegar, olive oil, Pernod,
garlic, and herbs and let stand at room temperature 1 hour.
Purée half of the gazpacho mixture in a blender until smooth. Add the purée
to the remaining gazpacho and mix well. Season with salt and pepper. Chill
at least 2 hours and up to 1 day. Serve cold.
the girl & the fig cookbook
