Yellow Tomato and Corn Gazpacho
“Corn and tomatoes are great together, a perfect taste of summer. I Love the pure bright yellow of the dish that is all natural. Great as a soup and can be used as a sauce, you. We serve it with a grilled tuna and it’s perfect!” says Chef Hugo Ortega of Backstreet Café in Houston.
- 6 ripe, yellow tomatoes
- 3 ears of yellow corn, cooked and kernels removed
- 2 yellow peppers, diced
- 1/2 cup of white onion , diced
- 1 glove of garlic, minced
- 1/2 tsp. of salt
- 2 tbsp. of champagne vinegar
- 3 tbsp. of extra virgin olive oil
- 1 tsp. white pepper
For the toppings/garnish:
- 3 oz. Cherry Heirlooms, thinly sliced
- 1 ea. Fennel, shaved thinly
- ½ ea. Red Onion, shaved thinly
- 2 oz. Champagne Vinegar
- The yellow tomatoes, should be concassed (peeled, and seeded), prior to blending with the other ingredients. To ensure that the gazpacho is bright and colorful, ensure that the produce is chilled thoroughly so when blending the colors are not lost.
- Using a high powered blender, place all of the ingredients in batches ensuring to blend on high for approximately 35-40 seconds. Place into a bowl and chill quickly over ice water.
- For the garnish, mix all the ingredients together and allow for the flavors to meld. Once soup is chilled, place in serving bowl and garnish with the toppings/mix.
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