Here at The Desmond, we love great food, and love sharing it with you. That’s why we’re excited to share a step-by-step recipe from our kitchen to yours for you to enjoy! This easy-to-make chilled soup is a favorite of executive chef Chris Calhoun. Chef Chris loves this chilly soup because “it features some of summer’s freshest produce plus orange’s bright notes.”
The addition of freshly squeezed orange juice creates a playful and refreshing twist on the classic Andalusian dish. Blending the dish emulsifies the oil, creating a silky-smooth mouthfeel. Fresh herbs like parsley or basil make a wonderful and traditional garnish, or you could opt for something more modern. At the restaurant, we accent the soup with lemongrass creme fraiche, diced beet, cucumber and fresh basil oil. You can keep it simple at home with a dollop of plain creme fraiche or even fresh goat cheese placed in the center of each bowl.
Looking for your new favorite recipe? Try this at home!
Summer Tomato Orange Gazpacho
- 2 cucumbers
- 4 oranges
- 12 plum tomatoes
- 3 bell peppers
- Salt and pepper to taste
- 1 tablespoon sugar
- 1 cup olive oil
- Peel cucumbers.
- Remove 6 strips of zest from oranges.
- Rough chop tomatoes, peppers and cucumbers.
- Squeeze juice from oranges over all vegetables.
- Add salt, pepper, sugar and juice of oranges.
- Mix all ingredients together (except olive oil) and marinate for one hour.
- Puree in blender with olive oil.
- Chill and serve (strain if desired).
For 25 years, The Desmond Hotel has earned a reputation for superior hospitality and comfort. We boast 194 well-appointed, non-smoking guest rooms and suites with modern amenities and hotel-wide free WiFi. Our luxury property offers three dining options, two bars, indoor and outdoor fitness and beautiful grounds. We have the perfect setting for you—no matter the occasion. The Desmond is ideal for corporate meetings and retreats, wedding receptions and any kind of celebration. Events of all sizes welcome!
Photos: The Desmond