Today's guest recipe post is courtesy of healthy NYC Chef, Steve Lindner, Executive Chef and Founder of Zone Manhattan. This recipe will make 10 servings.
Summer Tomato Gazpacho Soup Recipe
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
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.
2 comments:
I love the roasting of the vegetables which adds a depth of flavor to,the tomato soup. I could not use the vinegear because my husband is allergic to it.
I love cold soups in the summer. I refuse to cook in this whole week of triple-digit heat and would love to try this recipe. ~Deb
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