HEIRLOOM TOMATO GAZPACHO

Makes 8 servings

Stars and studio moguls often do their wheeling and dealing at this legendary Hollywood haunt, where Catherine Zeta-Jones and Tyra Banks have been seen. Chef Sam Marvin tweaks dishes to anyone’s liking (A-lister or otherwise) and purchases the freshest ingredients daily from local farmers’ markets. Think of this colorful bowl as an alphabet soup of vitamins, delivering a healthy dose of A, B6, C, and K, not to mention lycopene, a potent antioxidant.

ingredients

6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
1/4 cup fresh cilantro, roughly chopped
2 tbsp red wine vinegar
1 lemon, juiced
1/2 tbsp Tabasco
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 tbsp aged balsamic vinegar

directions

In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.