The perfect starter for those warm Paso Robles evenings, here is another recipe to showcase Windrose Farm’s assortment of organic heirloom tomatoes.
Yields 6 servings
5lbs heirloom tomatoes
1 large cucumber, peeled and seeded
1 red pepper, seeded and diced
1 small white onion
3 cloves garlic
4 tblsp. good Sherry vinegar
1/2 cup extra virgin olive oil
Salt and Pepper to Taste
PUREE TOMATOES, CUCUMBER, RED PEPPER, GARLIC AND ONION
IN BLENDER UNTIL VERY SMOOTH. SLOWLY ADD VINEGAR AND OLIVE
OIL TO BLENDER UNTIL EMULSIFIED INTO SOUP. SALT AND PEPPER TO TASTE. SERVE ICE COLD, AND GARNISH WITH TOMATO SORBET.
Tomato Sorbet
5 lb yellow tomatoes( Pureed)
2 shallots(SLICED)
5 tablsp. Red wine vinegar
1/4 cup sugar
salt to taste
COOK TOMATOES AND SHALLOTS ON LOW HEAT FOR ABOUT 1.5 HOURS
LET COOL. ADD REMAINING INGREDIENTS AND PUREE UNTIL SMOOTH.
POUR INTO ICE CREAM MACHINE AND FOLLOW OPERATING INSTRUCTIONS.
