Heirloom Tomato Gazpacho with Succotash

August 11, 2017


Yield: 6-8 servings


2 English cucumbers, rough chopped
2 yellow bell peppers, rough chopped
2 red bell peppers, rough chopped
5 cups heirloom or vine-ripened tomatoes, cored, chopped
1 medium sweet yellow onion, small dice
2 Tbsp fresh basil, torn
4 cloves fresh garlic, smashed
½ cup olive oil
½ cup water
¼ cup red wine vinegar
½ tsp Sriracha hot sauce
1 tsp honey
Salt and Pepper, to taste


Garnishes – fresh mint and basil leaves, chiffonade (rolled and thinly sliced) –
prepared Succotash (see recipe below)


1. In the blender load the tomatoes, then peppers, onion, garlic, cucumber,
and basil. Start the blender on low speed and add in the olive oil, then,
with the blender running, add the vinegar and water. Increase the speed
and let the blender run until the vegetables are completely pureed,
seasoning with salt and pepper (texture should be thinner than a cream
soup, but thick enough to coat the back of a spoon).


2. Strain the soup through a chinois, pressing to remove all of the liquid.
Discard remaining vegetable pulp – THIS STEP IS OPTIONAL – YOU


3. Adjust seasoning and viscosity of strained soup with salt, pepper, vinegar,
hot sauce, honey and olive oil


4. Cover and refrigerate for at least 1 hour before serving. Serve garnished
with succotash and herbs



Yield: 6-8 servings


2 each medium zucchini, small dice
2 each yellow squash, small dice
½ each sweet yellow onion, small dice
4 ears white corn, shucked, cut from cob
Salt, pepper, oil



1. Preheat a sauté pan over medium heat and add the chopped onion, sautéing
until translucent about 2 minutes. Add the chopped zucchini and squash, and
sauté over medium high heat for 1-2 minutes, and then add the cut corn kernels
and sauté for 1 minute longer.

Season with salt and pepper, serve at room


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