Roasted Yellow Heirloom Tomato Gazpacho

Last Sunday, V and I spent the afternoon at Chamard Vineyards where they invite neighbors to come and pick from their garden. The best part is they are only up a country road about 10 minutes away from our house so it  almost feels like heading out into our own garden. With a glass of sparkling wine in hand, we meandered through the fields of flowers, fruits and vegetables...

We came home with a basket full of goodies, but of course I was immediately inspired by the yellow heirloom tomatoes and decided on roasting them for a no-fuss gazpacho. We had some friends coming over for dinner to help us enjoy all our fresh picked bounty and thought the soup would make for a refreshing starter. 

The soup came out quite think and creamy so I decided to serve it in demitasse cups. I love mixing and matching the cups, and they are great passed on trays or featured on a table. To thin out the soup a little you can add water, vegetable broth or a touch of milk. To enhance the texture of the soup, I had planned to add some cubes of steamed summer squash to the puree, but it was so good on the first taste that I left it out.

This recipe is loaded with allium vegetables (leeks, garlic, onions and chives), which have antibiotic and anti-fungal properties as well as anti-oxidants. They can help fend off a late summer cold as we move into cooler temperatures.

Yellow Roasted Heirloom Tomato Gazpacho

 Ingredients:

• 4 medium to large yellow tomatoes, halved, cored and seeded
• 1 bell pepper, halved and seeded
• 3 tablespoons olive oil, divided
• 1 leek, cleaned, dark green sections removed and sliced
• 1/2 small onion, finely chopped
• 2 small garlic cloves, finely chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup basil, chopped   
• Maldon sea salt and freshly ground black pepper, to taste
• 1/4 cup toasted pumpkin seeds or pine nuts 
• 1 teaspoon chives, chopped 
• Sprig of thyme 

Instructions: 

1. Pre-heat oven to 375F. Arrange the tomatoes and pepper on a baking sheet, drizzle with 1   tablespoon of olive oil and sprinkle with a little salt and pepper.  
2. Roast until softened and lightly browned, about 35-40 minutes. Remove from oven and set aside.
3. Meanwhile, heat the remaining olive oil in a small pot over medium heat. Add the leeks and cook them for about 10 minutes, then add garlic, onions and red pepper flakes. Cook until softened but not browned, about another 5 minutes. 
4. Transfer to a blender and add the tomatoes, pepper and basil. 
5. Puree until smooth and season to taste.
6. You can serve at room temperature or leave in the refrigerator at least for an hour to cool. 
7. Sprinkle each cup with chives and pumpkin seeds. 
8. Garnish with a little thyme. 

 Makes: 6 small servings in demitasse cups  or 2 small bowls

*You can use water, vegetable broth, or milk to thin out the soup which will give you a larger portion. Just season to taste.