Soup-er Cool Moves
Chilled Tomato and Potato Gazpacho with Caramelized Onion Topping
1 hour 10 minutes
Serves 4
DinnerSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by Spanish gazpacho but with a starchy twist, this soup uses pureed potatoes to give classic tomato gazpacho a silky body. The caramelized onions on top bring savory sweetness that’ll have you spooning for science.
Equipment needed
- Blender
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced onion and cook, stirring often, until deeply golden and sweet, 25 to 30 minutes.
- 02Set the caramelized onions aside to cool. Reserve for garnishing the soup.
- 03While the onions cook, place diced potatoes in a medium saucepan with 1 teaspoon kosher salt and cover with cold water. Bring to a boil, reduce heat, and simmer until the potatoes are very tender, 12 to 15 minutes.
- 04Drain the potatoes and let them cool to room temperature.
- 05In a blender, combine cooled potatoes, chopped tomatoes, garlic, remaining 2 tablespoons olive oil, sherry vinegar, cold water, 1/2 teaspoon kosher salt, black pepper, and fresh basil leaves. Purée until completely smooth.
- 06Taste and adjust seasoning, adding more salt or vinegar if needed.
- 07Transfer the soup to a large bowl or pitcher, cover, and chill in the refrigerator at least 1 hour or until cold.
- 08Pour the chilled gazpacho into bowls, swirl a generous spoonful of caramelized onion on top, and garnish with extra basil leaves. Serve immediately.
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