Heirloom Tomato Gazpacho
Recipe type: Spanish/American
Cuisine: Main Dish, Side
Prep time: 
Cook time: 
Total time: 
Serves: 6 large bowls
  • 4 heirloom tomatoes – 2 very large funny-looking redish/pink ones and 2 medium redish ones. I don’t recommend using the small, circular yellow ones that I have in one of the photographs. I don’t think they produce the best flavor.
  • 1 large English cucumber, peel on
  • 1 yellow or orange pepper
  • ½ a medium-sized red onion
  • 2 medium carrots – make sure these aren’t too large.
  • 1 ½ tsp. of salt
  • 2 tsp. of garlic, pureed
  • ½ cup of olive oil
  • ¼ cup of sherry vinegar
  • 1 Tbsp. of lemon juice
  • 1 cup of water
  • Optional toppings: Chives, parsley, cilantro, cream, pine nuts, etc.
  1. Wash and chop/dice all your produce. Since nothing going to actually be cooked you need to make sure everything is washed well.
  2. Add your tomatoes, cucumber, pepper, red onion and carrots to a bowl. Add in your salt and toss everything to coat it.
  3. Put your bowl in the refrigerator for at least 30 minutes.
  4. After 30 minutes, add your veggies to the blender with your olive oil, sherry vinegar, garlic and lemon juice. I have to make mine in three batches, so I usually add the garlic and lemon juice all to the first batch and then add olive oil and the sherry vinegar to each batch.
  5. Blend on liquify.
  6. Once each batch is done add them to a large bowl. You can leave it as is or if you have an emulsion blender you can use that for a smoother finish as you add in the water.
  7. Put back in the refrigerator for at least one hour.
  8. Remove from the refrigerator and add additional salt and pepper as needed. Make sure you mix it well and take a few bites before adding anything though. You really shouldn’t need much due to the flavors of all the vegetables.
Recipe by The Everyday Mom Life at https://www.theeverydaymomlife.com/recipe/easy-heirloom-tomato-gazpacho-recipe/