Hierloom Tomato Gazpacho

This summer, you may have so many garden tomatoes that you don't know what to do with them...but I do!!
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CHARLOTTE – SAVE THIS RECIPE!  Probably like you, my tomato plants are about 2 feet high and are just starting to be trained into the wiry cages that attempt to keep them from getting completely out of control.  In about 65 days, give or take, I will have tear drop tomatoes, Purple Cherokee, Plum and Roma, Big Boys and some Yellow Jubilee to add into salads, and side dishes!  In about 90 days, I will probably have more tomatoes than I know what to do with.  You can make a sauce, or you could make a chilled tomato soup that will cool you down and provide some nutritious goodness in your body.  This recipe is super easy- but to really make this great, you will need to learn the blanch and shock technique to avoid the bitter skins…. More on that later-   Now, expand your mind with some NEW energetic music- give Madeon “Adventure” a listen- this French artist has a unique, animated sound that you may enjoy… and if you don’t then at least you tried something new!  Let us make some memories! Enjoy~

 Heirloom Tomato Gazpacho (makes 6-8 Servings)

Prep Time: 45 Minutes | On the Table: 2 hours

 3# Heirloom Red  or Purple Tomatoes  |  3# Heirloom Yellow Tomatoes

2 garden Cucumbers, peeled and seeded  |  2 Yellow Peppers, cut and seeded

¼ cup Parsley, fresh  |  ½ cup Cilantro, fresh  |  2 tablespoon Smoked Paprika

2 tablespoon Cumin, ground  |  1 teaspoon Red Pepper Flakes  |  2 Shallots, peeled

¼ cup EVOO  |  2 Limes, juiced  |  1 teaspoon Black Pepper  |  1 teaspoon Sea Salt


You will need to get a large stock pot and fill it 2/3 of the way high with water and 1 tablespoon of salt.  Cover and bring to a boil.  The salt will raise the boil point slightly, but moreover may keep the recovery time for lowering the temperature slightly less.   While this is happening, you need to core the tomatoes and score and “X” on the bottom.  You will also need s large stainless-steel bowl of ice water (more ice than water) and a slotted spoon.

Now… placing 3 to 4 tomatoes into the boiling water carefully, allow the tomato skin to start to peel back- this should only take 60 seconds.  Immediately fish out with the slotted spoon and submerge into the ice water.  Repeat this process with all of the tomatoes.  Once finished, peel off the tomato skins and set aside.

Heat your grill to high.  Rub the red peppers with a touch of oil and salt and roast the outside of the pepper skins for 3-4 minutes per side.  After this, place in the chilled water and peel of the skins.

Divide ALL of your ingredients in half EXCEPT the olive oil and 1 couple of sprigs of cilantro. In a high-speed blender (try VitaMix or Ninja) place ½ of the ingredients in and blend on low for 15 seconds, then on the highest setting possible.  Drizzle in ½ of your olive oil carefully as the blender is going. Pour into a service bowl or container.  Repeat the process with the other ½ and finish with olive oil.  Chill for 1 hour.  For service, pour the Gazpacho into a large bowl and garnish with a sprig of cilantro and a line of EVOO.  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!