Heirloom Gazpacho with Cumin-Scented Pine Nut Cream

Serves 4-6

Heirloom tomatoes mixed with all the right ingredients make a refreshingly vibrant raw soup for Indian summer. This is a traditional Spanish soup served chilled or room temperature; my addition of creamy pine nut sauce adds body and richness.

Cooking Technique: Heirlooms make this soup extra flavorful, but can be expensive. To offset price, try adding one small heirloom in to a mix of less expensive tomatoes, and/or garnish with a small green heirloom zebra.

SOUP
1 small red onion, coursely chopped
1/4 cup red wine vinegar
3 tablespoons olive oil, plus extra for drizzling
Small handful fresh parsley, stems OK, plus extra for garnish
1-2 cloves garlic
1/2 – 1 jalapeno
1 cup tomato juice
2 pounds heirloom tomatoes, or any variety, diced
2 farmers market lemon cucumbers, or 1 medium cucumber, diced
1 medium bell pepper, any color, diced
2 teaspoons salt

CREAM
1/3 cup pine nuts, lightly toasted
1/2 cup water
Juice of 1/2 lime
1-2 drops liquid stevia or 1/2 teaspoon honey
1/2 teaspoon ground cumin
Dash salt

Place the red onion, vinegar, olive oil. parsley, garlic and jalapeno in a food processor and blend until relatively pureed.Transfer to a large mixing bowl.

Stir in the tomato juice, diced tomatoes, cucumbers, bell pepper and salt.

Combine all the cream ingredients in the food processor (no need to rinse out the bowl) and puree until smooth. Stir into the soup or dollop over each bowl. Drizzle with olive oil and garnish with minced parsley.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.