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Red and Gold Gazpacho with
Cucumber Salsa

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Red and Gold Gazpacho with Cucumber
Salsa and Crème Fraîche
Tomatoes: A Country Garden Cookbook
by Jesse Ziff Cool, 1994, Collins Publishers San Francisco

“This version of the classic Spanish dish is thick, herbaceous and, with
the use of two different colored tomatoes, exceptionally beautiful. I like
my gazpacho chunky. If you like yours smoother, use a blender or food
processor to purée ingredients. I like to keep the two colors of tomatoes
separate, but, if you’re really in a hurry, combine the red and gold
tomatoes for an equally fabulous-looking, confetti-like soup.”

1 1/2 pounds large golden tomatoes
1 1/2 pounds large red tomatoes
1 medium red onion
1 medium red bell pepper
2 celery stalks
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 to 3 tablespoons chopped basil or
chervil (optional)
1/4 to 1/2 cup chopped fresh cilantro
2 green onions, finely chopped
1/3 to 1/2 cup rice wine vinegar
1 to 2 teaspoons Tabasco sauce,
or to taste
Salt, to taste
Freshly ground black pepper, to taste
Chopped fresh jalapeño or dried red
chile flakes, to taste
Tomato juice or chicken stock,
to thin soup (optional)

Cucumber Salsa
1 medium cucumber, seeds removed
1/4 cup tightly packed cilantro,
finely chopped
1/8 cup coarsely chopped red onion
1 teaspoon ground cumin
1 teaspoon finely chopped red or
green jalapeño pepper
Juice of 1 lime
Salt, to taste
Crème Fraîche, for garnish

Be sure the tomatoes are very ripe and juicy. Seed and peel them,
reserving any juice to use later to thin out the soup. Separate the
golden and the red tomatoes. Coarsely chop the onion, bell pepper,
and celery.
In a medium bowl, combine onion, bell pepper and celery with olive
oil, garlic, basil, cilantro, green onion, vinegar, Tabasco, salt pepper
and chiles. Divide this mixture in half, placing it in 2 bowls. In one
bowl, add the red tomatoes and in the other, the golden tomatoes.
Use tomato juice or chicken stock to thin each colored soup to
desired thickness. Chill for 30 minutes.
While the soup is chilling, prepare the Cucumber Salsa by coarsely
chopping cucumber and cilantro. Add the remaining ingredients.
Makes approximately 1 1/2 cups, enough for leftovers at another
meal as a garnish over grilled fish.
To serve, using 2 ladles, simultaneously pour a ladle of each colored
gazpacho into a bowl. They should come together at the center of
the bowl, without mixing together. Top with a generous spoonful of
cucumber salsa and a dollop of crème fraîche or sour cream.
Serves 4 to 6 generously.

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