Yellow Tomato Gazpacho Soup
from Johnny Alamilla of AlmaServes 4
INGREDIENTS:
2 ea. White onion, diced fine
3 ea. Rocoto chili, seeded and diced
1 ea. Dried marisol chili
2 cloves Garlic crushed
4 pints Sungold cherry tomatoes
8 ea. Lemon boy or other yellow heirloom tomato
2 Q Corn stock
2 T Toasted ground cumin
1 t Ground coriander seed
2 C Fresh Lime juice
2 ea. Chayote, diced fine
1 Small red onion, diced fine
1 ea. English cucumber, diced fine
Salt and pepper to taste
PREPARATION:
In a non-reactive saucepan, sweat onions slowly in olive oil until translucent, about 5 min. Add rocoto and marisol chilis and continue cooking for 5 minutes. Add garlic and tomatoes and slowly simmer for 15- 20 min. Add corn stock, cumin and coriander and simmer slowly for one hour. Allow to cool to room temperature. Puree in blender working in batches. Add Lime juice and all diced vegetables. Season to taste with salt and pepper.