This recipe derives from one I used to make at Afaria, a fantastic Basque gastro-bistro in Paris, owned and run by a rising star chef, Julien Deboué.  In truth, cooking in the Basque region of southwestern France has more in common with the northwest of Spain than Provence, however the concept of chilled tomato soup is fairly universal.  What distinguishes this version from the rest is the inclusion of Xéres (Sherry Vinegar) and Piment d'Esplette (dried red pepper powder).  If you can't put your hands on Esplette at your local gourmet store, I would recommend ordering some online (I love & use it that much), and the same goes for sherry vinegar, though it should not be as hard to find locally.  Aside from being the best gaspacho I've ever had, this is an extremely easy recipe that practically makes itself.  Just combine the ingredients, marinate overnight, and blend into a smooth, refreshing starter!

Difficulty:

Prep Time: 20 Minutes

Rest Time: Overnight

Makes 2 ½ quarts

Ingredients:

3 lbs. (1.5K)  Tomatoes, quartered

1 small  Yellow Onion, sliced thick

1 large  Red Bell Pepper, cored, large dice

¼ Cucumber,  seeded and sliced thick

4-5 medium  Garlic cloves, germ removed

2 tsp. (5g)  Esplette

1 tsp. (8g)  Coarse Sea Salt

2 sprigs each:  Parsley, Rosemary, Thyme, Basil

¼ cup (65g)  Tomato Paste

¼ cup (50g)  Extra Virgin Olive Oil

2 Tbsp (30g)  Ketchup

1 Tbsp. (12g)  Sherry Vinegar

2 cups  Water

Fine Sea Salt and Esplette

Technique:

•In a large bowl, combine all vegetables and herbs and mix together.  Sprinkle with coarse sea salt and Esplette. 

•In another bowl, whisk together: tomato paste, ketchup, vinegar, EVO and water.  Pour over the vegetables and mix thoroughly.

•Remove herbs and blend in two or three batches until completely smooth.

•Season to taste with fine sea salt and Esplette.  Serve well chilled.

    * Another good option is warm goat cheese on crostini.