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Easy Heirloom Tomato Gazpacho Recipe

Summer is still the perfect time for soup, especially if it's this easy Easy Heirloom Tomato Gazpacho Recipe.
5 from 13 votes
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Course: dinner, lunch, Main Course
Cuisine: spanish
Keyword: tomato gazpacho
Prep Time: 15 minutes
1 hour 30 minutes
Author: Rachel Quenzer

Ingredients

  • 6 large Heirloom tomatoes of various colors, cored and sliced
  • 1 English cucumber, sliced with skin on
  • 2 orange or yellow bell peppers, sliced
  • 1/2 large red onion, sliced
  • 3-4 medium carrots, peeled and sliced
  • 2 Tbsp of salt, divided
  • 2 tsp. of garlic, minced
  • 1 cup of extra virgin olive oil Make sure this is a good, quality olive oil
  • 2-3 Tbsp. of sherry vinegar I recommend starting with two and then adding a third at the end if you feel like it needs more acid.
  • 1.5 Tbsp lemon juice
  • 1/2 cup water
  • Additional salt and pepper to taste
  • Toppings: Cream fresh, basil, pinenuts, mustard seeds, sunflower seeds

Instructions

  • Wash and chop/dice all your produce. Since nothing going to actually be cooked you need to make sure everything is washed well.
  • Add your tomatoes, cucumber, pepper, red onion and carrots to a bowl. Add in 1 Tbsp. of salt and toss everything to coat it.
  • Put your bowl in the refrigerator for at least 30 minutes.
  • After 30 minutes, add your veggies to the blender with the 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.
  • Blend on liquify setting.
  • Once each batch is done add it to a large bowl. You can leave it as is, which will be a little chunky, or if you have an emulsion blender you can use that for a smoother finish. Add in your remaining salt and then mix again.
  • ***Add in the water and mix well. See note in final step about adding water.
  • Put back in the refrigerator for at least one hour.
  • 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.
  • Optional: Strain through a strainer to remove any of the larger pieces of vegetables. I need to like mine with all the veggies in it and find this can sometimes make it a bit too thin, but everyone has a preference. ***If you decide to do this, don't add the water in the previous step.
  • Add additional salt and pepper as desired and any toppings you like.