Golden Tomato Gazpacho — Serves 4 to 6
5 good-sized Golden Brandywine Tomatoes
2 medium-sized Cucumbers
1 Red Onion
1 Yellow Pepper
12 Cherry Tomatoes
2 cloves Garlic
8 leaves of Basil
1/4 cup Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
Salt and Pepper to taste
Optional: 1 Jalapeño, finely diced
Blanch tomatoes: Drop for 30 seconds into boiling water, then plunge into ice cold water. Peel, core and remove seeds. Save juice and seeds. Cut tomatoes in half and finely dice. Pour seeds and juice through seive over tomatoes to remove seeds, but retain juice. Add Vinegar and two teaspoons of Salt. Refrigerate.
Seed and finely dice Cucumbers, Red Onion and Yellow Pepper. Crush Garlic. Chiffonade Basil. Add these five ingredients to Tomato mixture that by now should have produced even more liquid. Refrigerate for two hours. Taste and adjust spicing, if needed, with Salt and Pepper. Add finely diced Jalapeño, if desired. Quarter the Cherry Tomatoes. Before serving, whisk in Olive Oil and add Cherry Tomato Quarters.
Can be made 24 hours in advance.