There’s nothing like being a chef in the Hudson Valley at this time of year. With all the great local ingredients available from our favorite farms such as Migliorelli Farm, Sky Farms, Brittany Hollow to name a few, the Terrapin menu becomes that much more robust with local fresh flavors.
So the next time you stop in, try the Heirloom Tomato Gazpacho, a seasonal addition to the menu, or make it at home with tomatoes from your garden and enjoy.
- 5 slices White Bread
- 5 pounds Heirloom Tomatoes, cored, seeded & chopped
- ½ cup Red Bell Pepper, chopped
- ½ cup Poblano Chile, chopped
- 2 tablespoons Italian parsley, chopped
- 1 teaspoon Raw Garlic, chopped
- ¼ cup Roasted Garlic
- 1 tablespoon Sherry vinegar
- ½ cup Extra virgin olive oil
- To Taste Salt, pepper, honey
- Diced, peeled tomatoes
- Diced yellow peppers
- Diced poblanos
- Chopped scallions
- Crème fraîche
In a blender combine all ingredients except oil, salt, pepper and honey. You will need to do this in batches, depending on the size of your blender. Fill the blender no more than half full. Divide the oil into the amount of batches you will need to do. Puree until smooth, then add the oil to the blender while it is running to create an emulsification. Combine batches in a large pot or plastic container. In the container, season the soup to taste. Depending on the sweetness of the tomatoes and your personal taste, you may choose to add a little honey or leave it out completely.
For the garnish, you are looking to add a little texture to the dish. Add one or two tablespoons of chopped vegetables to each bowl and a dollop of crème fraîche. Serve with a piece of crusty French bread.