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A Refreshing Summer Recipe from Chef Nicolas Lebas

June 01, 2020

There’s nothing quite like fresh farm-to-table fare at the height of the summer months. Homegrown vegetables and herbs create a special depth of flavor that makes all the difference. With that said, Executive Chef Nicolas Lebas has the perfect recipe for anyone growing fresh tomatoes, or simply searching for a cooling summer dish: fresh tomato gazpacho.

Featured recently in the Chattanooga Times Free Press, the base of this dish is sweet pickled tomatoes. They are boiled, cooled, and mixed with a combination of plum tomatoes, cucumbers, red pepper, red onion, basil, vinegar, salt, pepper, sugar, tomato juice, and extra virgin olive oil. Once properly infused overnight, these ingredients are blended together and chilled to create a savory and satisfying cold summer soup. Once it’s ready, the gazpacho is best served in deep bowls with a swirl of olive oil drizzled on top. For the ultimate garnish, finish it off with fresh English peas, toasted pine nuts, basil cress, pea shoots, and edible flowers.

For the full recipe, click here.