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Great Chefs Cook Vegan
by Linda Long
Serves 6


• 2½ pounds ripe yellow tomatoes
• 3 Persian cucumbers or 1 hothouse English cucumber
• 1/2 jalapeno, seeded and cut in half
• 4 sprigs cilantro plus 12 cilantro leaves
• 2 cloves garlic, coarsely chopped
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil, plus more
• 1 tablespoon salt
• Black pepper to taste
• 3 tablespoons diced red or orange sweet bell pepper
• 3 tablespoons diced red onion
• 18 small cherry tomatoes, cut in half
• Kosher salt and freshly ground black
• pepper to taste
• Olive oil


Blanch the yellow tomatoes in boiling water for 30 seconds and then shock in a bowl of ice water for a few minutes to cool; reserve the ice water. Use your fingers to remove the skins. Remove the cores and chop tomatoes coarsely, saving all the juice.

Seed and dice 3 tablespoons of unpeeled cucumber as neatly as possible for the garnish; set aside.
Peel the remaining cucumber and coarsely chop.

The soup will need to be made in two batches.

Place half of each of the chopped tomatoes, cucumbers, jalapeno, cilantro, garlic, vinegar, and oil in a blender with 1 tablespoon salt and some pepper. Process in a blender on the lowest speed until broken down. Turn speed up to high and puree until the soup is completely smooth. Use the reserved ice water to thin the soup if it is too thick. Pour the soup through a strainer and taste for seasoning; repeat with the remaining ingredients.

Chill the soup in the refrigerator; it should be served very cold.

How to Plate:
Combine bell pepper, onion, and reserved diced cucumber together in a small bowl.

Pour the gazpacho into chilled soup bowls and scatter the pepper mixture over the soup.

Season cherry tomatoes with salt and pepper and place 3 tomato halves and 2 cilantro leaves at the center of each bowl.

Finish with a drizzle of oil.


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