The winning dish from the Tomato Art Festival recipe contest.
The annual Tomato Art Fest recipe contest in East Nashville awarded the big prize to Michael Payne for his Gartland Gazpacho. This year’s theme was chilled and refreshing gazpacho — the dish that highlights peak-of-summer vegetables like Tennessee tomatoes, cucumbers and green peppers. The call for recipes summoned an array of entries from classic gazpacho to fusion-inspired twists.
Recipe contestants managed to navigate the Five Points tomato circus and deliver their entries safely to Margot Café. We joined Nashville Scene writer Dana Kopp Franklin and chefs Margot McCormack and Laura Wilson to judge the entries in the cool, quiet confines of the restaurant.
Loaded with fresh tomato flavor and beautifully presented with chilled shrimp, sliced avocado and a fresh lemon wedge, Gartland Gazpacho immediately caught the judges’ attention. Chef Margot was especially quick to recognize the secret ingredient in the winning dish — pumpernickel bread.
Don’t let the long ingredient list deter you from making a batch. Gazpacho is the ultimate make-ahead dish for entertaining and showcases the bounty of late summer at the farmers market.
Photo courtesy of Thinkstock
3 ½ cups seeded and chopped Tennessee tomatoes
2 cups peeled, seeded and chopped cucumber
2 cups chopped celery
2 cups chopped yellow pepper
¼ cup chopped red onion
1 tablespoon chopped fresh garlic
½ cup grated carrot
½ cup chopped pumpernickel bread
2 tablespoons fresh basil leaves
2 tablespoons fresh parsley leaves
1 bottle (46 ounces) V8 juice
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon Tabasco sauce
Salt, to taste
Combine the tomatoes, cucumber, celery, yellow pepper, onion, garlic and carrot in a food processor. Whizz until well blended but still slightly chunky. Pour the mixture into a large bowl. Stir in the remaining ingredients. Cover and chill at least one hour. Makes 12 cups.
Article courtesy of Nfocus