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Heirloom Tomato Gazpacho Recipe
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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!
Course Soup
Cuisine Italian, Spanish
Prep Time 7 minutes
Total Time 7 minutes
Servings 6 people
Author Florentina


  • 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 !