makes 4 cups gazpacho
4 servings or 15-18 large shot-glass appetizer portions
- 1 pound red or reddish-brown ripe heirloom tomatoes or 4 or 5 large vine ripened tomatoes
- 1 large yellow ripe heirloom tomato, chopped finely
- 1 English cucumber, cut into 1 inch rounds
- 1 red onion, peeled and quartered
- 2 tablespoons sherry vinegar
- 1 ½ teaspoons kosher salt
- one grapefruit
- a handful of fresh basil leaves, cut into thin strips
- Cut red tomatoes in half and use a spoon to scoop out seeds. (With heirlooms, you might need to be a little creative to get seeds out. Just do it and don’t stress it. It’s all good. You are on the way to making a delicious gazpacho.)
- Put red tomatoes, half of the cucumbers, one quarter of the onion, the sherry vinegar and one teaspoon of salt in your food processor until fully puréed.
- Pour into a large bowl.
- Add the rest of the cucumbers and 2 quarters of the onion (you will have one quarter remaining) and pulse into finely chopped. Do NOT over process or you will lose the crunch in your soup. Push the PULSE button in this rhythm: pulse-pulse-pulse-pulse. Until finely chopped.
- Add chopped onion and cucumbers to bowl of purée.
- Add most of the chopped yellow tomatoes to purée and the last ½ teaspoon of salt. Leave a small handful of the yellow tomato pieces for garnish.
- Cover and chill in fridge for an hour to allow flavors to meld.
- Cut off all the peel of the grapefruit including all of the pith, the bitter white inner skin. Chop the grapefruit into ¼- ½ inch pieces, avoiding the seeds.
- To serve, place in small bowls or shot glasses and top with a few pieces of grapefruit, a few pieces of yellow tomato and a pinch of basil strips.