Chilled tomato gazpacho is one of our favorite ways to celebrate the late summer bounty of tomatoes in the Pacific Northwest! The addition of our award winning Durant Estate Extra Virgin Olive Oil, with notes of herbaceous arugula and toasted almond, complements this traditional Spanish dish and showcases the complexity of Oregon grown olives. Enjoy as summer appetizer or make it a meal with the addition of poached shrimp or seared tuna! Durant Culinary Directors, Chefs Eric and Sara
10 Large tomatoes, preferably a paste/sauce type tomato such as Roma or Oregon Star
1 Cucumber, peeled and seeded
1 Onion, sweet such as Walla Walla
2tbsp Durant Garlic Fused Olive Oil
1tbsp Pimentón de la vera/smoked paprika
1tbsp Durant smoked chili salt
Sherry vinegar to taste
Durant Fleur de Sel to taste
Durant Estate Extra Virgin Olive Oil to finish
Roughly chop the tomatoes and cucumber.
With a box grater, grate the sweet onion. Approximately 1 cup.
Warm a sauté pan over low heat.
Add the Durant garlic fused oil, grated sweet onion, pimentón and Durant smoked chili salt and gently sweat the onions for a 1-2 minutes to just soften.
Transfer the tomatoes, cucumbers and the spiced onions to a blender.
Pulse the above, but not to a full purée. Leave just a bit of texture
.Season to taste with sherry vinegar and sea salt.
Finish with Durant Estate Extra Virgin Olive Oil and enjoy!
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