Gazpacho Done Wright

Gazpacho at the Guggenheim's restaurant The Wright

We're still in peak tomato season, so if you haven't picked any at one of the abundant local farmer's markets, get to it this week. Heirloom tomatoes are especially plentiful and delicious this year. And one of the perfect uses for local tomatoes is gazpacho.

The Wright

The most inventive gazpacho I've tasted lately is a work of art - really.
Chef Rodolfo Contreras of the Guggenheim's restaurant The Wright has managed to bring the dining room's striking art installation, titled "The horizon produced by a factory once it had stopped producing views," to life on a plate. Inspired by the vibrant orange and yellow hues of the walled structure by artist Liam Gillick, Mexican-born Contreras crafts a refined and striking edible creation. And with just a few expert shimmies, he creates the gorgeous swirl design. Go on, try it at home. And even if you don't get the swirls just right, the real beauty is in the taste. Superb.

The Wright's Heirloom Red + Yellow Gazpacho

Red Tomato Gazpacho

2 red Beefsteak tomatoes, blanched and peeled
1 cucumber, peeled
1 red pepper
1 shallot, peeled
1 clove garlic, peeled

1/2 liter San Pellegrino
1/2 cup extra virgin olive oil
1/2 tablespoon raspberry vinegar

Roughly chop all solid ingredients then puree in blender until smooth.

Yellow Tomato Gazpacho

3 yellow tomatoes, blanched and peeled
1 yellow pepper
1 shallot, peeled
1 clove garlic, peeled

1/2 liter San Pellegrino
1/2 cup extra virgin olive oil
1/2 tablespoon raspberry vinegar
1/2 tablespoon ground cumin

Roughly chop all solid ingredients then puree in blender until smooth. Simultaneously pour red tomato gazpacho mixture and yellow tomato gazpacho mixture into bowl. Shimmy bowl back and forth to spiral the red and yellow mixtures. Season to taste with salt and pepper.

Yields 6 8oz Servings

Note the heirloom gazpacho is featured on the current lunch and dinner menu at The Wright.