Sungold Tomato Gazpacho with Cucumber, Avocado, and Burrata
When the heat of summer is on full blast, few dishes are more refreshing than gazpacho. This recipe uses Sungold tomatoes, an incredibly sweet type of cherry tomato with a beautiful golden hue. If you can’t find Sungolds, swap in whatever cherry tomatoes look best at your market. Sherry vinegar balances the sweetness of the tomatoes; make sure to taste your soup and add more as needed. And don’t skip the flaky finishing salt—tomatoes love salt. Pair the gazpacho with proscuitto sandwiches for a cool summer meal that avoids the hot stove.
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SERVINGS
4-6
INGREDIENTS
Gazpacho- 2 1⁄4 pounds ripe Sungold tomatoes
- 1 medium or 2 small green bell peppers, roughly chopped
- 1 cucumber, about 8 inches long, peeled, seeded, and roughly chopped
- 1⁄2 red onion, roughly chopped
- 2 cloves garlic
- 4 to 6 tablespoons sherry vinegar
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon smoked paprika
- Kosher salt
- 1⁄4 cup olive oil, plus more for drizzling
- 1⁄2 firm but ripe avocado, diced
- 1⁄2 cucumber, peeled and diced
- 2 tablespoons minced red onion
- Fresh burrata cheese
- Olive oil
- Snipped fresh chives
- Flaky sea salt
- Freshly ground black pepper
HOW TO MAKE IT
- In a blender, combine the tomatoes, green bell pepper, cucumber, red onion, garlic, 4 tablespoons vinegar, the lemon juice, paprika, oil, and a large pinch of kosher salt. Blend until smooth, adding water as needed if the soup is too thick. Taste and add more salt and/or vinegar as needed to balance the sweetness of the tomatoes.
- Place in a tomato cocotte and refrigerate the soup for about 1 hour, or until well chilled.
- In a medium bowl, combine the avocado, cucumber, and red onion. Pour the soup into soup bowls and top each with some of the avocado mixture, a dollop of burrata, a drizzle of oil, some chives, and a sprinkling of flaky sea salt and black pepper.
