For their electric version of gazpacho, George Bumbaris and Sarah Stegner (Prairie Grass Cafe) prize the Hungarian Oxheart heirlooms they find at the Three Sisters Garden kiosk at Green City Market. “Less seeds and more meat, delicate skin, and a fantastic flavor,” says Stegner.
Summer Gazpacho
Yield: 4 servings
Time: 30 minutes
| 2½ cups | Heirloom tomatoes (about 3), cored |
| ½ cup | Sweet red pepper, cored |
| ½ cup | Cucumber, peeled |
| ¼ cup | Onion, peeled |
| ¼ cup | Celery, thinly sliced |
| 1 | Jalapeño pepper, seeded and thinly sliced |
| 1 | Large garlic clove, minced |
| ¼ cup | Olive oil |
| 1 tsp. | Champagne vinegar |
| ¼ cup | Baguette, crustless and cubed |
| Salt and cracked black pepper to taste |
1. Roughly chop the tomatoes, red pepper, cucumber, and onion.
2. Combine with the other ingredients, except salt and pepper, in a large bowl.
3. Purée mixture in a food processor until nearly smooth, leaving a bit of texture.
4. Salt and pepper to taste. Chill before serving.
Tip: It’s even better the second day.