In addition to being one of the best known and most respected chefs in Arizona, Michael DeMaria is a great all around guy. We sat with him and chatted in his restaurant for several hours and the time flew. He is a great business man and an avid fly fisherman. We knew we hit it off when he showed us his fishing pics and we recognized Pagosa Springs, Colorado. His new restaurant in Scottsdale is Heirloom and this is his Heirloom Tomato Gazpacho with Grilled Prawns.

Ingredients

  • Heirloom Tomatoes – 3.5 lbs
  • Cucumbers (peeled) – 1 lb
  • Yellow onion (dice) – .75 lb
  • Garlic (peeled) – 3 ea cloves
  • Cilantro – 1 head
  • Lemon zest – 2 lemons
  • Lemon juice – 2 lemons
  • Salt & Pepper – To Taste
  • E.V.O.O. – ½ cup
  • Sparkling Water (Soda water) – 1 cup

Using a blender or stick blender, puree all ingredients except EVOO and Sparkling water until smooth.  Once all ingredients are blended, slowly add the EVOO to emulsify it into the soup.  Repeat with the Sparkling water.  Adjust seasoning as necessary with salt, pepper, &/or lemon juice

Grilled Prawns

2 each U-10 shrimp (Mexican white, Mexican brown). Brush shrimp with blend oil and season both sides with salt and pepper. Place on grill/broiler. Cook for about 2-3 minutes on each side until the shrimps flesh is no longer translucent.

Soup Garnish

  • Red onion (small dice) ¼ cup
  • Heirloom tomato (small dice) ¼ cup
  • Cucumber (peeled, small dice) ¼ cup
  • Green Bell peppers (small dice) ¼ cup
  • Grilled prawns (diced) 2 ea

Mix even amount of all ingredients together in small bowl and season with salt, pepper, and a little lemon juice.  Place on top of soup for garnish.

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About Michael DeMaria

Michael DeMaria is one of the most respected Chefs in the Valley of the Sun. Some highlights of his carrier include a 3-year Apprenticeship Program: “School of Hard Knocks” 5-Star Arizona Biltmore Resort, Phoenix, Ariz., 1978; 12 years with Westin Hotels, 1981; Line Cooking, Banquet Cooking, Sous Cheffing; a stint at the California Culinary Academy, San Francisco, Calif. as Chef Instructor, 1989; working as Chef Garde Manger/Bangquet at the  San Francisco Ritz-Carlton, San Francisco, Calif, 1991; opening the renowned Lon’s at the Hermosa Inn, Paradise Valley, Ariz. as Executive Chef, 1993; Executive Chef at the Royal Palms Resort, Phoenix, Ariz., 1996; Owner of Michael’s at the Citadel, Scottsdale, Ariz., 1997-2007, M Catering, Phoenix, Ariz., 2001- present and his newest venture – Heirloom, An American Restaurant, Scottsdale, Ariz., 2009. Click here to learn more.