Twin Tomato Gazpacho
Twin Tomato Gazpacho
Twin Tomato Gazpacho
Twin Tomato Gazpacho

Twin Tomato Gazpacho

David Venable

Cool down over cool soup! The colors of this gazpacho come together in a clever presentation.

Red Gazpacho

  • 4 lbs ripe plum tomatoes, stem removed and chopped
  • 1 cup cucumber, peeled, seeds removed, and chopped
  • 3 cloves garlic, chopped
  • 1/2 cup olive oil
  • 1/3 cup sherry vinegar
  • 1 tsp tabasco
  • 2 Tbsp Worcestershire sauce
  • 1-1/2 Tbsp salt
  • 1 tsp ground black pepper

Preparation

Put the ingredients for each gazpacho into separate mixing bowls.
In a blender, purée the ingredients in batches, starting with the red gazpacho, until completely smooth. Strain through a mesh sieve. Rinse the blender pitcher, then follow the same process with the yellow gazpacho. Strain through a mesh sieve as well. Taste both and season to your liking. Refrigerate for 2 hours to chill.
When ready to serve, take either 2 measuring cups or 2 ladles and pour both soups, at the same time, into a bowl. You'll want to fill the bowl with the different soups and have them meet in the middle, but not mix. Take your time and don’t pour too quickly to prevent this from happening. Garnish with cilantro sprigs or tortilla strips.

Yellow Gazpacho

  • 4 lbs ripe yellow tomatoes (yellow grape tomatoes can be used)
  • 1 yellow pepper, stem and seeds removed
  • 3 cloves garlic, chopped
  • 1 tsp habanero pepper, seeds removed and chopped
  • 1/3 cup cider vinegar
  • 2 Tbsp honey
  • 1/2 cup olive oil
  • 1-1/2 Tbsp salt
  • 1 tsp ground black pepper

Garnish

  • Cilantro sprigs
  • Tortilla chips

Cook's Notes

Garnish the gazpacho with lump crabmeat or shrimp to make it a fresh & filling meal. You can also use any leftovers as a sauce for a grilled piece of fish.

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