Fall is in the air and our bodies are beginning to crave more than light, simple salads. Fields and market bins are heavy with late summer harvests and tomatoes are dripping off laden vines. Now that kitchens are cooler in the morning, it’s the perfect time to can or “put up bounty” and roast vegetables for dishes and meals later in the day.
Summer Tomato Gazpacho
Ingredients
- 8 roasted ripe Roma tomatoes
- 4 roasted local ruby red peppers
- 2 roasted red onions
- 4 cloves roasted garlic
- ½ cup red wine vinegar
- 1 tbsp. paprika
- 1 tbsp. sea salt
- 1 pinch of chili flakes
- 1 pinch of black pepper
Garnish Ingredients
- ¼ cup pigeon peas cooked
- ½ cup Persian cucumbers
- 15 yellow grape tomatoes, cut in half
- 10 baby carrots, cut in round slices
- 2 stalks of celery, diced small
- Fresh Mozzarella- cut in half and marinate 2 tbsp. diced parsley, ½ lemon zest and 1 tbsp of extra virgin olive oil
Method:
- Roast all vegetables in oven at 400 degrees F until tender
- Cool vegetables and place in blender and puree
- Add vinegar and spices to taste
- Chill and service with garnishes
Recipe provided by: NYC Chef, Steve Lindner, Executive Chef and Founder of Zone Manhattan