Finished Yellow Cherry Tomato Gazpacho
It’s getting a bit late in the year for cold tomato soup, but the cherry tomatoes still seem to be everywhere, so I thought, hell, no time like the present.
A year or so ago Thomas Keller opened his “Ad Hoc” restaurant in Yountville, California. His preexisting reputation as creator of the French Laundry and Bouchon immediately produced a terrific cookbook about how this family-style haute cuisine restaurant was envisioning meals for the average person.
Women on the Verge of an Outstanding Gazpacho
This velvety, elegant gazpacho isn’t like a typical Andalusian Gazpacho. It’s uniquely Californian, very, very acidic and a lot of fun. Keller adds a unique condiment called Piment d’Espelette as an afterthought, and it brings a slight zing of heat to the spoonfuls of restaurant-grade preparation you can do at home.
My lunchtime presentations of this dish at the office not only drew askance glances, but also provided me the perfect light lunch. Paired with a salad (I recommend the Thomas Keller Little Gem salad with buttermilk ranch dressing–see upcoming post later this week), it’s a classy lunch at work that will not leave you wanting.
Click on Vivek’s blog and see how he does it. Besides his pics are so much more impressive than mine. Wow!
- See more at: http://www.alunchboxblog.com/thomas-kellers-yellow-cherry-tomato-gazpacho/?preview=true&preview_id=924&preview_nonce=c031151c05#sthash.ha1rJdLq.dpuf
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