From “Mizuna, French-Inspired Contemporary American Cuisine,” by Frank Bonanno and Jill Zeh Richter,” serves 4-6.
Ingredients
8 Colorado heirloom tomatoes
1 large cucumber, peeled, seeded and finely diced
1 shallot, finely minced
1 clove garlic, finely minced
1/2 to 1 red jalapeño, minced, to taste
2 tablespoons sherry vinegar
2 tablespoons olive oil
1 tablespoon minced cilantro
1 tablespoon minced parsley
Salt and white pepper
Directions
Bring a small pot of water to boil. Core the tomatoes and cut an “X” in the bottom. Submerge 2 or 3 tomatoes at a time in the boiling water for 1 minute. Remove from water and place in ice water. Peel skin from tomato. Repeat with the rest of the tomatoes.
Place tomatoes in a blender and purée.
Strain through a chinois or other mesh strainer into a large bowl. Add remaining ingredients and stir to combine. Chill 1 hour.
Manchego and Yellow Tomato Salsa
Ingredients
4 ounces manchego, diced
1 large yellow tomato, seeded and diced
2 tablespoons minced cilantro
2 tablespoons olive oil
Salt and white pepper
Directions
Combine all ingredients in a small bowl and chill
To serve: Ladle soup into serving bowls and top with salsa.
