UPLOADED/REDIRECTED Tomato Gazpacho
A silky, savory soup perfect not just for summer, but year round.
Justin Severino, the culinary creative of Morcilla and Salty Pork Bits, likes to share a meal with friends and family. The magic in the cooking joins the magic of laughter and conversation…and that’s how memories are made.
Ingredients
1 lb heirloom tomatoes, cut into 1-inch chunks
1 medium cucumber, sliced thin
8 oz roasted piquillo peppers
1 shallot, peeled and sliced thin
2 garlic cloves, sliced thin
2 oz sherry vinegar
1 cup croutons or crostini
2 tbsp salt
4 oz olive oil
Instructions
In a large bowl mix all ingredients together except for the olive oil and refrigerate for four hours.
Blend on high until smooth and then slowly emulsify the olive oil into the blender.
Adjust seasoning with salt. Serve chilled.
RECIPE BY JUSTIN SEVERINO / STYLING BY RAFAEL VENCIO / PHOTOGRAPHY BY DAVE BRYCE
Try some other beautiful tomato recipes:
Heirloom Tomato and Goat Cheese Tart
Whipped Feta Dip with Blistered Tomatoes
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