Heirloom Tomato Gazpacho Recipe
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5 from 7 votes

Heirloom Gazpacho

This heirloom gazpacho recipe is cool and refreshing! It’s a perfect way to highlight summer produce.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Soup
Cuisine: Spanish
Keyword: gazpacho
Servings: 8 - 10 servings
Calories: 141kcal
Author: Jennifer Farley

Ingredients

  • 4 medium or 3 large heirloom tomatoes (approximately 2 pounds), cored and coarsely chopped
  • 2 medium red peppers, stemmed, seeded and coarsely chopped
  • 1 large seedless cucumber, unpeeled, coarsely chopped
  • 1/2 small red onion coarsely chopped (1/3 - 1/2 cup)
  • 1 clove garlic, minced
  • 1/2 cup extra virgin olive oil
  • 2 cups tomato juice (vegetable juice may be substituted)
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • Optional garnishes: diced avocado, sliced scallions, a small dollop of sour cream or creme fraiche (omit for vegan soup)

Instructions

  • Add the tomatoes to a food processor and pulse or puree until the desired texture is reached. Pour into a large bowl. Repeat the same process with the red peppers and cucumber, adding each ingredient to the same bowl.
  • Add the red onion and garlic to the food processor and pulse to chop several times. Use a spatula to scrape down the sides of the bowl and pulse again. If a thinner texture is desired, pour some of the olive oil into the food processor while the machine is running. Scrape the contents into the bowl with the other vegetables.
  • Stir in the remaining olive oil, tomato juice, and white wine vinegar. Season with salt and pepper to taste.
  • Cover the bowl and refrigerate overnight so the flavors have a chance to combine.
  • Serve chilled. Gazpacho keeps in the refrigerator for up to one week, but will taste best within 4-5 days.

Notes

Other tomato varieties may be substituted if heirlooms are unavailable.

Nutrition

Calories: 141kcal | Carbohydrates: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 201mg | Sugar: 3g | Vitamin A: 24.1% | Vitamin C: 59.7% | Calcium: 0.8% | Iron: 2.8%