CL 2016 Garden-Tomatoes
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Graham Yelton
Ingredients
3/4 cup water
2 ounces French bread, crusts removed, torn into small pieces
Cooking spray
3 green onions, trimmed
2 pounds yellow heirloom tomatoes, quartered
5 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry vinegar
1 tablespoon unsalted tomato paste
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
5 garlic cloves
1 seeded serrano chile
1/2 cup seeded and chopped red heirloom tomato
1/2 cup finely chopped green (unripe) tomato
1/2 cup finely chopped zucchini
5 tablespoons chopped fresh cilantro, divided
How to Make It
Combine 3/4 cup water and bread in a small bowl; let stand 10 minutes.
Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.
Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro.
CL:AG
