Courtesy Doug Psaltis, chef/partner, Booth One, Chicago
This clever soup serves up classic gazpacho flavors in a verdant hue. Some heirloom tomatoes are green when ripe, but the green tomatoes called for here are just unripe common varieties. You can substitute tomatillos when green tomatoes aren’t available, just add a teaspoon of sugar.
Chef Doug Psaltis
Psaltis worked with top chefs like Alain Ducasse, Thomas Keller and David Bouley before he opened a series of beloved Chicago restaurants. Booth One, his latest, is a reinvention of the legendary Pump Room at the Ambassador Chicago hotel. There, Psaltis serves updated fine-dining classics as well as creations that reflect the vegetable-forward and globally influenced direction of modern American cuisine.