Heirloom tomato gazpacho, a raw, easy chilled tomato soup made with cucumber, scallions and a little spice from red pepper flakes.
Tomato Gazpacho Soup
I gave mine some Italian flair with fresh basil from the garden, but you can go Spanish style with cilantro instead and serve it with sliced up avocado and grilled shrimp.
many recipes do call for some type of bread to be added to the soup in order to thicken it up. I say it’s summer time, there’s and abundance of super flavorful tomatoes out there, so you really don’t need to stretch the gazpacho with water just to have to thicken it with bread. I hope that makes sense 🙂
The best gazpacho will always be made with the juiciest heirloom tomatoes. NOT tomato juice!
Think of it as a salad in soup form that is very refreshing and delicious. No cooking required, no lighting a fire, all you need is a blender or food processor and dinner is done!
Have fun with the tomatoes and make a yellow, green or red gazpacho depending on the heirloom tomatoes you can gets your hands on.
Heirloom Tomato Gazpacho Recipe
- 2 1/2 lb heirloom tomatoes
- 1 lb mini mixed colors heirloom tomatoes -sliced
- 1/2 English 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
- 1/4 cup mixed fresh herbs -for garnish
- 2 green onions -thinly sliced
- Dice the 2 1/2 pound 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. Process 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 fresh herbs and finish with a drizzle of extra virgin olive oil.
- Serve with rustic bruschetta !