Dean’s Texas Cuisine

Welcome to Episode 1 of Dean’s Texas Cuisine. Learn a bit more about Dean Fearing including his love of music, extensive boot collection and favorite summer dish to keep you cool in the Texas heat.




 Serves 4

 2 lbs. ripe yellow tomatoes, coarsely chopped
1/2 large cucumber, peeled, seeded and coarsely chopped
1/2 large yellow bell pepper, seeded and coarsely chopped
1 clove garlic, minced
1 shallot, minced
1/2 tablespoon minced fresh cilantro
1/2 tablespoon minced fresh basil
1 serrano chili, seeded and chopped
1 tablespoon white wine vinegar or to taste
Salt to taste
Lime juice, to taste
Few drops of pure maple syrup, if needed
Smoked Red Tomato Cream, recipe to follow

 Using a food grinder with a medium die, grind tomatoes, cucumber, bell pepper, garlic, shallot, cilantro, basil and Serrano chili, catching all juices as you grind.  Or process vegetables in a food processor using the steel blade.  Vegetables should be of even size and finely chopped, but not pureed.

Combine vegetables and juices in a medium bowl.  Add vinegar and season to taste with salt and lime juice.  If soup tastes slightly bitter, add a few drops of maple syrup.

Cover bowl tightly with plastic wrap and refrigerate for at least one hour before serving.  Soup should be very cold.

Pour equal portions into four chilled bowls and spoon the Smoked Red Tomato Cream over the soup.


1/2 pound ripe red tomatoes stem area removed
1 shallot, minced
1 clove garlic, minced
1 serrano chili, seeded and minced
1/2 cup very cold heavy cream
Salt to taste
Juice of 1/2 lime or to taste

Cut tomatoes in half and smoke for 15 minutes.  Combine smoked tomatoes, shallot, garlic and Serrano chili in a small saucepan over low heat.   Use wooden spoon to break up tomatoes and release juices.

Bring mixture to a slow boil and simmer, stirring constantly, for 10 to 12 minutes or until very think.  Using a fine sieve, strain tomato mixture into a small bowl, forcing as much of the juice through the strainer as possible.  Cool completely, then refrigerate to chill.

In a medium bowl, whip cream to form soft peaks.  Fold in cold tomato mixture.  Season to taste with salt and lime juice.  Cover and keep cold until ready to serve.

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