When I was in New York City for Alt Summit, I got to spend some time visiting friends. I stayed with Lauren, a friend from high school, for half of the time, and with Jodi, who I met at Aran's workshop last August, for the other half. I had so much fun exploring New York with them - eating at the restaurants in their neighborhoods, walking their streets, visiting their coffee shops. All the things you do to feel connected to a place, even if it's just for a few days.
One of my favorite meals was shared with both of these friends at Cafe Cluny for brunch. We (or at least I) wanted to order everything on the menu - it all looked so good! We decided to get the yellow tomato gazpacho to share, and I have to say that looking back I wish I had ordered my own bowl! Smooth, creamy, delicate chilled soup, bursting with the flavors of ripe yellow tomatoes, a zing from some vinegar, and topped with fresh lobster.
Not quite the humble, slightly rustic version I recreated at home, but you get the idea. It was the perfect summer soup, and I just had to try and recreate it at home. (Jodi had the same idea - great minds!)
You could certainly use red tomatoes, but I happened to have about 3 pounds of fresh yellow Roma tomatoes from my farm share the weekend I tried this recipe. I think they have a more subtle flavor than red tomatoes, but both would be delicious. I used an immersion blender (I actually don't have a regular one) but a traditional blender would work great as well.
serves 6- 8
1 1/2 pounds yellow Roma tomatoes, diced
1 green pepper, stem and ribs removed, diced
1 cucumber, peeled and diced
1 small red onion, chopped (or less, depending on your taste for onion)
1 garlic clove, minced
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
3 cups yellow tomato juice (from about 1 1/12 pounds tomatoes)
salt & pepper to taste
Toppings (optional): sliced scallions, crumbled feta cheese, croutons
Blend the tomatoes, green pepper, cucumber, red onion, and garlic together for 1-2 minutes. Add the olive oil, red wine vinegar, and half of the tomato juice, a pinch of salt and a few grinds of pepper, and blend until smooth. Continue adding tomato juice until the soup reaches your desired thickness. I used all 3 cups for a slightly thinner soup.
Chill until ready to serve. Top with suggested toppings above. Will keep covered in the fridge for 2-3 days.