GAZPACHO FOR A WARM SPRING OR SUMMER EVENING
Cold soups are not appealing to everyone. I totally get it. I was one of them! But I soon realized it was because I had never enjoyed one that worked for me. On my recent visit to Kaua’i, I devoured a mind shifting gazpacho. It was tomato based but not at all like the watered down salsa I was used to in cold soups. It had hints of sweet (from pineapple), fresh herbs, smooth binding textures of avocado, and the right consistency of tomatoes. I was inspired to create my own gazpacho shortly upon returning.
My gazpacho is pretty simple. Here on the East coast, we’re not quite in tomato season yet, so I cheated a bit by using chopped Pomo tomatoes (with fresh tomatoes mixed in). Instead of red or yellow onion, I used scallions which are a bit more mild and pair great with tomatoes. I added avocados and mangos to impart some creaminess. Cucumbers are in there to reign in even more freshness. Also, a purée of yuzu, honey, sesame seeds, and water meant to balance out the acidity of the tomatoes. Then I went out on a limb and added some extra firm tofu (finely cubed) to give it a Japanese fusion twist.
The end result was a gazpacho that far exceeded my expectations!
Whole Grain Foodie 