This heirloom tomato gazpacho has its own season—look for gorgeous local tomatoes in your own garden, your weekly CSA, at the farmers markets, or from local producers at your favorite grocery store. Chef Emily Hahn only makes this soup when the tomatoes are vibrant and ripe. She garnishes it with wildcaught Alaskan Dungeness crab, where the crab’s sweetness complements the bright, tangy tomatoes and fresh herbs. This chilled soup serves as an elegant summer lunch or a stunning starter for an alfresco dinner party.
SERVES 4–6
3 pounds very ripe heirloom tomatoes
2 farm cucumbers (thin skinned, approximately 4–5 inches long)
1 small bunch garlic scapes
2 small summer onions (golf-ball-sized or smaller)
2 stalks celery hearts
2 Fresno chilies, seeded
3 small snacking peppers
2 teaspoons sweet smoked paprika
½ teaspoon chili flakes
4 tablespoons aged sherry vinegar
Zest and juice from 1 orange
Juice from 2 limes
1 small bunch fresh basil (set aside a few leaves for garnish)
½ bunch fresh cilantro (set aside a few leaves for garnish)
½ bunch fresh Italian parsley (set aside a few leaves for garnish)
2 tablespoons cane sugar or local honey
Maldon smoked sea salt to taste
Generous amount of freshly cracked black pepper
High-quality extra virgin olive oil
½ pound wild-caught Dungeness crab, shell removed and picked clean, for garnish
Pickled Fresno chilis, for garnish
Roughly chop all veggies and combine in a large mixing bowl. Add the paprika, chili flakes, vinegar, orange zest and juice, lime juice, basil, cilantro, parsley, sugar, salt, and pepper. Toss together and place in a sealed container in the refrigerator for at least 8 hours, or overnight to maximize flavor.
After resting, transfer the mixture to a high-speed blender and blend on high until very smooth; drizzle in a few glugs of good olive oil while blending to adjust the consistency. Season to taste.
Garnish with herbs, Dungeness crab, and pickled Fresnos. Serve cold in a chilled bowl to ensure the soup stays cool during the meal.
Mother-daughter duo Brie Schaeffer Thompson and Michelle Schaeffer, co-founders of OLIVELLE in Bozeman, sponsored our summer recipe photo shoot and curated tableware and settings that allow the food to shine.
Inventory may vary. Please check with Olivelle for current selections.
