Farmer’s Market Yellow Gazpacho
3 mixed yellow and white heirloom tomatoes
1 cucumber
1 yellow pepper
1 shallot
1 stick of celery
3 cloves garlic
1 cup extra virgin olive oil (first cold press)
3 teaspoons aged sherry vinegar
fleur de sel
a bunch of basil
½ cup toasted almonds (optional)
choose tomatoes of different varieties, chop them up
peel and chop the cucumber
chop yellow pepper, shallot, garlic, celery
leave to marinate overnight with a cup olive oil and
3 teaspoons of sherry vinegar
add fleur de sel and basil to mixture; put through power
blender and emulsify with olive oil for smooth consistency
refrigerate for 24 hours and serve in a chilled martini glass
or shooter; garnish with toasted almonds
Luxe Sunset Boulevard Hotel, 11461 Sunset Boulevard, Los Angeles, CA 90049 310.476.6571 www.luxesunset.com