Sungold Tomato Gazpacho
Italian hot spots Che Fico and Che Fico Alimentari put David Nayfeld, the executive chef and co-owner, on the map. His favorite part of summer is cooking with extra-sweet Sungold cherry tomatoes. “We love them,” he says. “We put them on pizza and summer insalata as toppings and use them to make Sungold tomato gazpacho and pasta sauce.”
Ingredients
- 2 lb. (1 kg) Sungold tomatoes or sweet cherry tomatoes, halved, plus more for garnish
- 2 lb. (1 kg) peeled and cubed yellow-fleshed watermelon, such as New Orchid, seeds removed
- 5 oz. (155 g) gypsy peppers or red or orange bell peppers, seeded and chopped
- 1/4 red onion, sliced
- 2 garlic cloves, chopped
- 2 bunches fresh basil, larger leaves torn and a few small leaves reserved for garnish
- 1/4 lb. (125 g) sourdough bread, torn into 1/2-inch (12-mm) pieces
- 3 Tbs. red wine vinegar, plus more if needed
- 2 Tbs. sherry vinegar
- 3 1/2 cups (28 fl. oz./875 ml) mild extra-virgin olive oil
- Kosher salt
Directions
In a large bowl, stir together the tomatoes, watermelon, peppers, onion, garlic, torn basil leaves, bread and both vinegars. Cover and refrigerate for at least 6 hours or up to overnight to let the flavors meld.
Divide the tomato mixture between 2 large bowls. Working with 1 bowl at a time, using an immersion blender, blend the tomato mixture until smooth. Slowly add half of the olive oil and blend until emulsified. Season to taste with salt and more red wine vinegar, if needed. Repeat with the second bowl.
Ladle the gazpacho into glasses or bowls and garnish with a few halved tomatoes and small basil leaves and serve immediately. Serves 8.
Recipe courtesy of David Nayfeld, Executive Chef/Co-Owner, Che Fico and Che Fico Alimentari