Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

Vidalia® Onion and Smoked Heirloom Tomato Gazpacho

Ingredients

  • 1 pound fresh heirloom tomatoes
  • 1 Vidalia® Onion
  • 2 cloves garlic, minced
  • 1 tablespoon seeded and minced red bell pepper
  • 1 cup torn bread, sourdough or French baguette
  • 2 cups tomato juice
  • 1 teaspoon sherry vinegar
  • 1 teaspoon extra virgin olive oil, plus extra for garnish
  • 1 kosher salt
  • Chopped Spanish almonds (maconas) for garnish

Instructions

In a stovetop smoker, smoke tomatoes for 30-45 minutes over moderate heat. (Note: Tomatoes can be roasted on the grill over low heat for 45 minutes or until tender.

Cut Vidalia® Onions in half and place in a cast-iron skillet, cut side down, over medium heat. Cook the onions until charred and tender, or brush onions with olive oil and roast in a 350° oven for 45 minutes or until tender and golden brown. When cool enough to handle, coarsely chop onions and set aside.

Push cooled tomatoes through a food mill or wire mesh strainer into a large bowl. Stir in minced garlic and bell pepper. Add onions, bread, tomato juice and sherry vinegar. Stir to combine.

Transfer to a blender and blend thoroughly while slowly adding olive oil until a nice smooth, thick texture is achieved. Adjust seasoning with salt.

Chill for 1 hour.

Pour into chilled tall glass and garnish with chopped marconas (Spanish almonds) and lightly drizzle with extra virgin olive oil.

Makes 6 servings

Contributed by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA

Michael Tuohy

Michael Tuohy
Chef/Owner
Woodfire Grill
Atlanta, GA

Since his arrival in 1986, Chef Tuohy has been a star of Atlanta's exciting dining scene. His ingredient - focused cuisine and simply-prepared dishes feature local, organic and seasonal produce, artisan meats from around the country, and impeccably fresh seafood - all prepared in a simplistic fashion on the wood grill, rotisserie or in the wood burning oven. The restaurant has been featured in national publications such as Food & Wine, Wine Spectator, Gourmet and Bon Appétit.