Recipes Chilled Green Tomato Soup with Tomato Confit Be the first to rate & review! "The quality of the tomatoes is key in this recipe," Gabriel Kreuther says. "Try to find heirloom Brandywines—they have a lot more flesh."Plus: More Soup Recipes and Tips By Gabriel Kreuther Gabriel Kreuther Why Because while he calls his food "modern French, with clean, bright flavors", we call it elegant and slightly subversive. Born Niederschaeffolsheim, Alsace, France, 1969. Education École Hôtelière in Strasbourg, France. Experience Jean Georges, New York City; L'Ermitage de Bernard Ravet, Vufflens-le-Château, Switzerland. Why he became a chef "From the age of six, I was always bothering my mother to teach me to cook. When I got older, I spent summers working in my uncle's restaurant." Most popular item on his menu Croustillant. "It's squab with sautéed foie gras in the center, wrapped in cabbage, then wrapped in a thin pastry. It's almost like a spring roll." Ingredient obsession The herb hyssop. "The taste is somewhere between anise and mint." Favorite cheap eat The pastrami sandwich at Manhattan's Carnegie Deli. "The first time you see it, you're scared. That's a lot of pastrami." Won Best New Chef at: Atelier, New York City (closed) Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Active Time: 1 hrs 10 mins Total Time: 2 hrs 20 mins Yield: 4 Ingredients 12 large plum tomatoes (2 pounds)—peeled, seeded and quartered lengthwise 3/4 cup extra-virgin olive oil 1 tablespoon fresh thyme 1 large garlic clove, minced 1 tablespoon plus 1 teaspoon sugar Kosher salt and freshly ground white pepper 1 small artichoke (about 5 ounces) 1 1/2 pounds unripe green tomatoes (preferably heirlooms), halved crosswise 1 small white onion, finely chopped 1 medium shallot, finely chopped 1/2 green bell pepper, coarsely chopped 1/2 cup heavy cream 1/2 cup ice water 1/4 cup finely chopped basil 1 1/2 cups mixed yellow and red pear tomatoes, quartered lengthwise Directions Preheat the oven to 225°. In a medium bowl, toss the plum tomatoes with 1/2 cup of the olive oil, the thyme, garlic, sugar and 2 teaspoons of kosher salt; season with white pepper. Spread the tomatoes out on a rimmed baking sheet and bake for 1 hour and 20 minutes, turning them over halfway through cooking. Let cool. Transfer to a bowl and refrigerate until chilled. Meanwhile, snap off the tough outer leaves of the artichoke until you reach the pale green leaves. Using a sharp knife, cut off the top two-thirds of the leaves, then peel the base and stem. Using a spoon or melon baller, scoop out the hairy choke. Cut the artichoke into 1/2-inch pieces. Squeeze the tomato halves to soften them, then scoop the seeds from the tomatoes and discard. Cut each half into 4 quarters. In a large saucepan, heat the remaining 1/4 cup of olive oil. Add the onion, shallot, green pepper and artichoke, season with salt and cook over moderate heat until the vegetables soften, about 10 minutes. Add the green tomatoes, cover and cook over moderately low heat, stirring occasionally, until softened and most of their liquid has evaporated, about 1 hour. Transfer the vegetables to a blender and puree until smooth. Strain the puree through a fine sieve set over a medium bowl and refrigerate until chilled. Stir in the cream and water, season with salt and white pepper and refrigerate. Drain the plum tomatoes and pat dry with paper towels. Finely chop the tomatoes and transfer to a bowl. Add 2 tablespoons of the basil and season lightly with salt and white pepper. In another bowl, season the pear tomatoes with salt and white pepper. Place a 3-inch round ring mold or biscuit cutter in the bottom of each of 4 shallow bowls. Press the plum tomato mixture into the molds, then carefully remove the molds. Mound the pear tomatoes on top. Pour the soup all around, garnish with the remaining 2 tablespoons of basil and serve. Make Ahead The baked plum tomatoes can be refrigerated for up to 2 days. The green tomato puree can be refrigerated overnight. Stir in the cream and water before serving. Rate it Print