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From Executive Chef Jeremy Langlois of Houmas House Plantation & Gardens More on Houmas House... Yield: 6 servings Ingredients: 2 lbs. Creole tomatoes or other local heirloom tomatoes ½ cup red onion, diced ½ cup Vidalia onion or other sweet onion, diced ½ cup red bell pepper, diced 2 Fresno peppers, seeded and minced, or 2 tsp. minced jalapeños 1 cucumber, peeled, seeded, and finely chopped juice of 1 lime 1 + ½ tsp. garlic, minced 1 tsp. sherry vinegar ¼ tsp. cayenne 1 tbsp. kosher salt 2 tbsp. extra-virgin olive oil

Method:

Peel and seed the tomatoes:

Bring a large pot of water to a boil. Cut a small X in the bottom of each tomato and cut out the crown from the top. Prepare a large bowl of ice water and set aside. Drop the tomatoes into the boiling water for 20 to 30 seconds. Immediately remove the tomatoes from the water and transfer them to the ice bath. When cool, the skins should easily peel off. Place the peeled tomatoes into a fine mesh strainer positioned inside a large bowl. Press the tomatoes through the strainer using your hands or the back of a spoon or plastic spatula. Discard the seeds remaining in the strainer.

Gazpacho:

Add the peppers and onions to a food processor and pulse several times—do not purée. Add the peppers and onions to the bowl with the tomato juice, along with the remaining ingredients. Cover and refrigerate overnight for the best flavor.