Doc’d Up Tomato Soup

1 08 2011

One of just about everybody’s favorite childhood treats has to be some tomato soup and a grilled cheese sandwich. Here’s an all doc’d up version. We replaced the traditional tomato soup with a rich, cool gazpacho; a perfect prescription  for the summer heat wave. We served it up with a cool white wine. We also added some roasted corn and red pepper to add some smokey sweetness from the backyard grill. The addition of avocado adds a creaminess without the heaviness. We then paired this with a brie and prosciutto panini and a side of eggplant fries. Top this with a little fresh basil and grated Pecorino for an amazing appetizer or as part of a main course; it’s an unbeatable way to cool down those summertime scorchers.

Roasted Corn Gazpacho

  • 6-7 pounds vine ripened, fresh tomatoes
  • 2 ears roasted corn
  • 2 roasted red peppers
  • 1 medium onion, rough chop
  • 2 gloves of garlic, rough chopped
  • Juice of 1 lemon
  • Zest of ½ lemon
  • 4 cucumbers, peeled and seeded, rough chop
  • 4 ounces of piquant peppers, rough chop
  • 1 Florida or 2 California avocados
  • ¼ cup sherry vinegar
  • ½ cup good quality olive oil
  • 1 tsp smoked paprika
  • Salt and fresh ground pepper to taste

Peel and seed the tomatoes, reserving the juice. Place the onion and garlic in a large pot with a little olive oil and cook over medium heat until softened, about 3 minutes. Add the tomatoes, corn and peppers and allow to simmer for about 10 minutes at 160-180 degrees F. Remove from the heat and allow to cool. Add all the remaining ingredients and working in batches puree the mixture until smooth. Chill and serve. Makes about 5 quarts.




3 responses

2 08 2011

oh great soup love the corn so seasonal congrats on sirius show thats wonderful

4 08 2011

Love all these flavors; always forget to make cold tomato soup, wonder why! This is a good one to make.

6 08 2011

Love the addition of avacado. A slice of it as garnish sounds nice, too.

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