Heirloom Tomato Gazpacho Recipe

This post may contain affiliate links. Read our disclosure policy.

  Heirloom tomato gazpacho, a raw, easy chilled tomato soup made with cucumber, scallions and a little spice from red pepper flakes.

Bowl of Heirloom Tomato Gazpacho Soup with Basil and Herbs

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.

This refreshing summer soup is ideally served with garlicky bruschetta to mop up all those juices, but equally delicious without any bread at all.

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 🙂

Mixed Heirloom Tomatoes and Basil for Gazpacho

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.

Bowl of Heirloom Tomato Gazpacho Soup

Serving suggestions: – a batch of this basil pesto or chimichurri to drizzle over the top! 

Heirloom Tomato Gazpacho Soup Bowls

Heirloom Tomato Gazpacho Recipe
5 from 1 vote

Heirloom Tomato Gazpacho Recipe

Heirloom tomato gazpacho, a raw, easy chilled tomato soup made with cucumber, scallions and a little spice from red pepper flakes. Your favorite salad in a soup form!
Print Recipe
Prep Time:7 minutes
Total Time:7 minutes



  • 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 !
Course: Soup
Cuisine: Italian, Spanish
Servings: 6 people
Author: Florentina

You’ll Also Love:

Cucumber Tomato Salad Recipe
Cucumber Tomato Salad
Tomato Onion Salad Recipe
Tomato Onion Salad
Roasted Tomato Soup Recipe
Roasted Tomato Soup
Tuscan Tomato Soup Recipe (Pappa al Pomodoro)
Tuscan Tomato Soup

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Made this and it was amazing. I’ll never think of cold soups the same way ever again. Using a mix of Heirlooms does give it a really deep flavor. Will make again for sure.

    1. oh Sarah! Thank you so much, I really think I’m gonna make it at my next summer party, in a rustic white bowl as a centerpiece, and have lots of bruschetta already garlic rubbed on a platter. You are invited 🙂

  2. Wow! You took these photos with an iphone? Now you are making me all depressed. I use a dslr with macro lens and my pictures look crappy next to yours. hahaha. I guess it proves to show, it’s not the equipment that makes great pictures but the talent.

    Thanks for sharing 🙂

    1. Thank you Lalaine, i am so flattered by all those wonderful comments on this gazpacho. Honestly I realized it is not about the fancy gear, not even the person behind the camera, but really about the LIGHT hitting the SUBJECT in the most flattering manner. I wish I knew how it does that, and the formula to capture it, but I find myself constantly chasing the light around my kitchen. Funny thing is, what professionals consider my best shots, have not taken off. But the shot I was really FEELING, like this one, the shots I really LOVED, they just took off. So i really believe it is the feeling we put into something that empowers it, and so it touches others in a similar manner. ( This should have probably been in a blog post LOL ) Anyway, I was just over there on your blog, and your photos are Beautiful and delicious !! Xo’s

  3. That looks absolutely delicious! What an impressive bowl to put in front of someone.

  4. Lady, this is beyond beautiful. Almost to pretty to eat, that’s almost!!!
    I love that you keep it rustic looking too. I am the same with my tomato soups, blending them just doesnt seem right.
    Cant wait for summer to come about to try this beauty. Mmmm. 🙂
    Soak up some warmth and sunshine for me, I feel like a snowman, it is beyond cold. Brrr!

    1. Why thank you Kathleen, I am flattered. Honestly it is all nature showing off in that bowl, I only tried to capture it with my Iphone. Have a great weekend ! Xo’s

  5. Your photos are making me want to get outside and garden! I have a bowl of tomatoes sitting on my counter right now, and I was trying to think up something to make with them. I hear this gazpacho recipe calling my name tonight!

  6. You used an iPhone? Wow! You’ve got my attention- It really looks AMAZING! Love the fact that you kept it chunky- Been thinking of making it with a papaya twist.

    1. Oh papaya sounds so exotic, i love it! Ans YES to the IPHONE 🙂 I take all my photos with my Iphone, I am on a mission to show that with an Iphone, a Dream and Passion you can create an Empire ha 😉

  7. This looks SO wonderful! I’m not a huge fan of gazpacho because of it’s lack of texture, but with keeping the tomatoes intact and not just entirely pureed, I think I’d be willing to give it a shot! It sounds like it would be perfect for this summer heat! Thanks so much for sharing! 🙂