Green Bee Gazpacho

From “A Tomato Hall of Fame” in our Fall 2024 issue.
Read the whole story here.

 

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Green Bee Gazpacho


  • Author: Recipe by Chef Francis Hogan | Photo by Cheryl Angelina Koehler
  • Yield: Serves 4–6 1x

Description

Around 2017, Fred Hempel was working with an open-pollinated green cherry tomato called firma verde to create a new hybrid that would amplify that tomato’s unique character. When he brought his version over to Sabio on Main in Pleasanton, Chef Francis Hogan put the new tomato right into use. Since it had no name, they called the tomato Sabio Verde. It eventually became the Green Bee.

“This gazpacho was a favorite of Fred’s,” says Chef Hogan.


Ingredients

Units Scale
  • 4 padrón peppers
  • 2 1/2 pounds Green Bee tomatoes, chopped (plus more for garnish)
  • 1 English cucumber, peeled and chopped
  • 1 small sweet yellow onion (like Vidalia or Maui)
  • 1 clove garlic
  • 1/4 cup sherry vinegar
  • 1/2 cup extra virgin olive oil (plus more for garnish)
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

Combine peppers, tomatoes, cucumber, onion, garlic, and vinegar in a blender. Purée until smooth. Add the oil and purée just to incorporate. Don’t overprocess. Strain through a chinoise and season to taste with salt and pepper. Refrigerate until well chilled. To serve, garnish with a drizzle of olive oil, diced tomatoes, and parsley.

  • Category: Soup