Yellow Tomato Gazpacho Soup
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
2 white onions, diced fine
3 rocoto chiles, seeded and diced
1 dried marisol chile
2 cloves garlic, crushed
4 pints Sungold cherry tomatoes
8 lemon boy or other yellow heirloom tomato
2 quarts vegetable stock
2 Tbsp. toasted ground cumin
1 tsp. ground coriander seeds
2 cups fresh lime juice
2 chayotes, diced fine
1 small red onion, diced fine
1 English cucumber, diced fine
salt and pepper to taste
In a non-reactive saucepan, sweat the onions slowly in olive oil, until they are translucent, about 5 minutes. Add the rocoto and marisol chiles and continue cooking for 5 minutes. Add the garlic and tomatoes and slowly simmer for 15-20 minutes. Add the vegatable stock stock, cumin and coriander and simmer slowly for one hour.
Allow to cool to room temperature. Puree in a blender working in batches. Add the lime juice and all the diced vegetables. Season to taste with salt and pepper.
Recipe from Johnny Alamilla of Alma.