Chef Jeffrey Fournier’s Heirloom Tomato Gazpacho Recipe

Ah summertime, we are so happy to finally see fresh beautiful local produce, especially tomatoes in season once again. Today we are celebrating the heirloom tomato with a fresh colorful chilled gazpacho recipe from Chef Jeffrey Fournier of 51 Lincoln restaurant in Newton MA. Enjoy and thank you so much Chef!

Heirloom Tomato Gazpacho
Chef Jeffrey Fournier

Serves 4

Ingredients:
2 lbs of red heirloom tomatoes, save 2 for garnish and core and quarter the remainder
2 large white onions diced
1/2 of a large shallot, diced
1 yellow pepper, diced
Half of a bottle spring water, or tap water
1/2 cup champagne vinegar
1/2 cucumber peeled
1/2 cup extra virgin olive oil
2 ears of corn, lightly blanched (alternatively you may also grill, boil, or use raw)
1 cup of cilantro leaves

Lightly blanch the corn by placing it in boiling water for 2 minutes, remove and place into a bowl of ice water for 2 minutes, set aside.

Place the diced shallot and onions in a saucepan pan with oil salt and pepper, sweat slowly until they are translucent. Remove from heat.

Add the tomatoes, diced pepper, and cucumber to the shallot onion mixture.

Puree in a blender with EVOO, vinegar, spring water, salt and pepper. Chill the pureed mixture for 1-2 hours. Serve in soup bowls and garnish with sliced tomatoes topped with corn and cilantro leaves, and a drizzle of olive oil.

We also have another mouth watering restaurant recipe from Chef Jeffrey, for Argentine Ribeye Steak, give it a view!