RECIPE: Grilled N.C. Tomato & Roasted Onion Gazpacho, Avocado Sorbet

I was searching for some recipes for North Carolina tomatoes and came across the North Carolina Department of Agriculture & Consumer Services website which has some pretty cool recipes from local North Carolina restaurants. The following recipe is from their tomato page as a marketing tool. It was from the kitchen at the now defunct Fiore’s Ristorante Toscana which closed in February after a dispute between the restaurant owner (son) and property owner (father). The son, chef Anthony Cerrato, has since opened Strada in Asheville.

Here is the recipe:

Grilled North Carolina Tomato & Roasted Onion Gazpacho, Avocado Sorbet

  • 4 Yellow NC tomatoes
  • 4 Red NC tomatoes
  • 1 seedless cucumber
  • 2 medium red onions
  • ¼ t kosher salt
  • 1/8 t fresh black pepper
  • ¼ t celery salt
  • 1 ½ T Sriracha Hot Chili Sauce

Peel and cut onion into ¼ inch rings. Lightly coat with olive oil and roast in a 350-degree oven until very tender. Remove from oven and allow to completely cool.

Cut all of the tomatoes into ¼ inch slices.  On a low flame, grill the yellow tomatoes, approximately 45 seconds on each side. Immediately remove and place into a bowl and allow to cool.

Finely julienne and dice the cucumber.    Small chop the roasted onion.

Combine all of the ingredients together. Adjust seasoning if needed.

Avocado Sorbet

  • 2 ripe avocados
  • juice of ¼ lemon
  • ½ cup water
  • 2 tsp granulated sugar
  • pinch of salt

Combine all the ingredients in a blender and pulse until smooth. Remove and “turn” in an ice cream maker until set. Keep covered in the freezer.

To serve: Place 6 ounces of gazpacho into each bowl. Top each with one quenelle of sorbet. Garnish with chive stems.

I am the founding blogger of Eat It, North Carolina. I started Eat It, North Carolina because I am always looking for awesome, local restaurants in different places around North Carolina but have never been able to find one place on the Internet that lists them. I'm a recent graduate from East Carolina University & currently live in Greensboro. I like all types of food but am a sucker for Chinese and greasy spoons.
Charlie Brinson
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