When the first juicy, sweet tomatoes of the season begin to roll in, it feels like you could eat nothing but Caprese salads for the rest of your life. Then, in a few months, you find yourself drowning in them. It's a familiar story for some members of community-supported agriculture, and a common fear for those who haven't yet signed up for a farm share of their own.
For those with a few too many tomatoes on their hands, chef Rob Weland of Garrison in Washington, D.C. is here to the rescue with a recipe to switch things up a bit. Make his heirloom tomato gazpacho with Dijon mustard ice cream—yes, you read that correctly—to fuel you for the rest of the summer.
RELATED: Making the Most of Your CSA
Heirloom Tomato Gazpacho with Dijon Mustard Ice Cream
Courtesy of Chef Rob Weland, Garrison, Washington, D.C.Serves 12
Ingredients
For the Dijon Mustard Ice Cream:
6 cups half-and-half
One 7-ounce jar moutarde forte (extra strong Dijon mustard)
18 egg yolks
For the Heirloom Tomato Gazpacho:
6 cups coarsely chopped, fresh plum tomatoes
4 cups coarsely chopped English cucumbers
3 cups coarsely chopped red onion
3 cups coarsely chopped red bell peppers
3 cups coarsely chopped heirloom tomatoes
2 teaspoons minced garlic
1 teaspoon Tabasco
3 sprigs thyme, leaves only
Salt, to taste
2 cups extra-virgin olive oil
3 tablespoons Banyuls vinegar
3 tablespoons fresh lemon juice
For Serving:
Dried caper powder
Extra-virgin olive oil
Freshly cracked black pepper
Method
1. Make the Dijon Mustard Ice Cream: Prepare an ice bath. Set aside.
2. Mix the half-and-half and mustard in a saucepan and bring to a boil. Remove from heat, cover, let sit for 10 minutes.
3. Whisk the egg yolks in a bowl until slightly thickened. While whisking, drizzle in half of the cream-mustard mixture to temper the yolks.
4. Add the tempered yolks back to the saucepan with the remaining half of the cream-mustard mixture, place over medium heat and cook, stirring continuously with a wooden spoon, until thickened slightly. (This should happen at 175˚F.) Remove from heat and strain through a chinois into a bowl set in the prepared ice bath; stir until chilled. Cover the custard and refrigerate for 1 day.
5. Churn in an ice cream machine per your machine's instructions.
6. Make the Heirloom Tomato Gazpacho: Combine both types of tomatoes, cucumbers, onion, peppers, garlic, Tabasco, thyme and salt in a large container. Blend with an immersion blender until thoroughly blended. While blending, slowly streaming in the olive oil until emulsified.
7. In batches, transfer to a tabletop blender, blend on high speed for 1 minute, and then pass through a chinois.
8. Add the vinegar and lemon juice, and season with salt.
9. To Serve: Coat the rim of a glass bowl with some dried caper powder. Place a scoop of the Dijon mustard ice cream in the center, pour some gazpacho around it, drizzle with some olive oil and top with some freshly cracked black pepper.
