gazpacho

Yellow Tomato and Papaya Gazpacho

By Emma Laperruque | June 21, 2012

Yellow Tomato and Papaya Gazpacho

Photo: mallydally

In the current, stifling summer heat wave, everyone wants to be close to an air conditioning unit and far, far away from the stove. In other words? Restaurants in the city tonight are going to be packed as New Yorkers seek out chilly atmospheres and delicious food they need not sweat (more) to prepare.

But, what if you could avoid the long waits—usually outside the restaurant—and still get that great, refreshing meal you’re looking for? That’s where this gazpacho comes in.

Gazpacho is a chilled, traditional Spanish soup: often spicy, always reviving. Typically, it’s prepared with a tomato base and mixed with diced vegetables, like cucumber, pepper, and onion. This rendition includes a twist ingredient that makes this favorite summer soup even brighter: papaya. The tropical fruit is blended into the base with yellow tomatoes. Its buttery red flesh adds an irresistible creaminess and color, and its smoky flavor plays off the sweet tomatoes and spicy jalapeño chili. It’s loaded with fresh vegetables, topped with avocado and cilantro, and refreshing and easy enough for a 100-plus degree day like this. No stove nor reservation required.

Photo: Emma Laperruque

Photo: mallydally

Recipes

August Restaurant’s White Gazpacho Soup Recipe

By marcussamuelsson.com | July 6, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

Since his arrival at August Restaurant in the West Village, new Executive Chef Jordan Frosolone, has revamped the menu.  You can enjoy a hearty weekend brunch with friends in their backyard patio, or fantastic modern European fare and a cocktail for a weekday dinner date.  Chef Jordan has generously shared one of his most popular recipes, White Gazpacho Soup, with MarcusSamuelsson.com readers. Read More

Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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