Made with the finest heirlooms, this tomato gazpacho is summer in a bowl. Your favorite salad in soup form.
Hot summer days and nights beg for chilled bowls of this heirloom tomato gazpacho!
Yours truly has obliged, because tomatoes and basil make my world go around, and summers would just be sad and stuffy without them.
A bowl of this tomato gazpacho was lunch, and another one was dinner. That, and a chunky piece of bruschetta. I really think God was showing off when he made the tomato plants. I mean, those flavors from all the different colors, the scents, the beauty of a bowl of freshly picked heirlooms just sitting on an old wooden table…
How can you not get romantic about tomatoes ? And how can one not get romantic about a bowl of chilled tomato gazpacho on a hot summer day ?! Much like a bowl of roasted tomato soup on a chilly day, which I am convinced has to make absolute sense to everyone 😉
The best part about a tomato gazpacho is that it practically makes itself.
No cooking required, no lighting a fire, just a food processor or a blender.
Many tomato gazpacho recipes call for some bread to be added to the soup in order to thicken it up. I say it is summer kids, there is an abundance of heirloom tomatoes out there, so you don’t need to stretch the gazpacho with water, just so you have to thicken it with bread.
Makes sense, right ? So I just use lots of tomatoes, and my food processor.
I don’t like to puree this soup into a thin liquid, I like to keep a rustic feel and texture to all my soups, including this tomato gazpacho. But you do as you please. I want it just smooth enough where I don’t feel like I’m eating a salad.
Go crazy with different heirlooms for garnish, and load up on your favorite herbs. Basil is a prerequisite I feel, both purple and green, plus a bunch of thyme and chives and a few microgreens.
Adjust seasonings to your tomato gazpacho 11 times If you must, until your taste buds are happy.
Keep in mind that the final color of your tomato gazpacho will be determined by the color of the tomatoes you are using. Last year I made a green gazpacho, using green bell peppers, cucumbers and green tomatoes. Whatever the colors, the taste is always fantastic.
Note to self: make a batch of parsley pesto to drizzle over the top of the tomato gazpacho before serving.
- 2 1/2 lb heirloom tomatoes
- 1 lb mini mixed colors heirloom tomatoes sliced
- 1/2 cucumber peeled
- 1 red bell pepper
- 2 shallots
- 1 red chile pepper optional
- 3 cloves garlic
- 1/3 c extra virgin olive oil + more for garnish
- 1/2 tsp sea salt + more to taste
- 1 tbsp red wine vinegar
- 1 bunch mixed Fresh herbs for garnish
- 2 green onions thinly sliced
Dice the 2 1/2 lb of tomatoes, the pepper, shallots and cucumber into large chunks. Add them to the bowl of a food processor together with the olive oil and garlic. purée until combined but with a rustic texture.
Transfer to a bowl and stir in the red wine vinegar and sea salt. Adjust seasonings a few times with more sea salt and vinegar until your taste buds are happy.
Divide between serving bowls and garnish with the sliced tomatoes and scallions. Sprinkle all over the top with the herbs and finish with a drizzle of extra virgin olive oil.
Serve with rustic bruschetta !