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Heirloom Tomato Gazpacho

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Heirloom tomato gazpacho is a light, refreshing cold soup. The fresh tomatoes are light and fruity and the garlic adds a slightly spicy kick. The heirlooms change the dish's color to a delicate peach. Serve it as an appetizer for a party on a warm summer night. 

Heirloom Tomato Gazpacho
serves 12

5 pounds heirloom tomatoes, cored, seeded, and quartered
1 1/2 cups reserved tomato juice 
1 cucumber, peeled and finely diced
1 large yellow pepper, cored and finely diced
2 large cloves garlic
1/3 cup olive oil
2 T apple cider vinegar
2 T red wine vinegar
2 1/2 t. sea salt
1 t. ground black pepper

1. Core and seed the tomatoes over a bowl. Reserve the tomato juice and strain into a measuring cup. Add water, to equal 1 1/2 cups liquid.

2. Peel the cucumber. Core the yellow pepper. Finely dice both the cucumber and the yellow pepper.

3. Crush the garlic. Mix the olive oil, vinegars, salt, and pepper together.

4. Add the seeded, cored tomatoes, 3/4 of the cucumber-pepper mixture, and the vinaigrette to the blender in two batches. Puree until smooth. Add each batch to a large bowl.

5. Stir both batches until combined.

6. Chill the gazpacho until cold. Serve in small bowls for appetizers or soup bowls for an entree.  
garnishrecipes (author) 11 months ago
That's a pricey heirloom tomato! Sometimes I forget the price of produce- I live out here in Cali. Thanks Penelopy!
rvt198511 months ago
this looks really tasty, but here in Houston, heirloom tomatoes are about $5/lb, so that quickly becomes a pricey soup! maybe i'll give it a try with regular tomatoes and pretend it's that pretty peach color ;)
Oooh! I had gazpacho once and it was delightful! I'm going to have to try making it now :D
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