Heirloom tomato gazpacho, a raw, easy chilled tomato soup made with cucumber, scallions and a little spice from red pepper flakes.
I gave mine some Italian flair with the fresh basil, but you can go Spanish style with cilantro instead and serve it with sliced avocado and grilled shrimp.
This summer soup is Ideally served with garlicky bruschetta to mop up all those juices, but equally delicious without any bread at all.
The best gazpacho will always be made with the juiciest heirloom tomatoes. NOT tomato juice!
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 !