Heirloom Tomato Gazpacho Recipe - Nourished By Nutrition Print

Heirloom Tomato Gazpacho Recipe

This easy tomato gazpacho is a light and refreshing chilled soup made with fresh heirloom tomatoes and Sungold cherry tomatoes, cucumber and bell peppers. It’s gluten-free, vegan and made with no bread.

Ingredients

Scale
  • 2 1/2 lbs ripe red tomatoes (1 1/2 lb red or yellow heirloom tomatoes, cored and roughly cut into chunks + 1 lb Sungold tomatoes)
  • 1 red bell pepper, cored, seeded and cut into chunks
  • 1 cucumber, about 8 inches long, cut into chunks
  • 2 small shallots, peeled and cut into chunks
  • 2 small garlic cloves
  • 1 tablespoon red wine vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon hot sauce, plus more to taste
  • 1/3 cup extra-virgin olive oil, plus more for drizzling

Toppings:

Sliced Sungold tomatoes

Diced cucumbers

Microgreens

Salt and pepper

Instructions

  1. Add tomatoes, pepper, cucumber, shallot and garlic to a blender. Blend at high speed until very smooth, at least 2 minutes. Pause occasionally to scrape down the sides with a rubber spatula, if necessary.
  2. Turn the speed down to medium. With the motor running, add the vinegar, hot sauce, and salt. Slowly drizzle in the olive oil. The mixture will turn from red to bright orange/dark pink and become smooth and emulsified. Depending on the water content of your tomatoes, you may need more olive oil for a creamy texture.
  3. Transfer to a large pitcher or keep in the blender. Place in the fridge for at least 2 hours or overnight.
  4. Before serving, adjust the seasonings with salt and vinegar. If soup is too thick, stir in a few tablespoons ice water. Pour into a bowl and top with olive oil and any toppings of choice.

Notes

Storage: Keep in an airtight container for up to a week. If soup is very thick before serving, stir in a few tablespoons ice water. Freeze the gazpacho in an airtight freezer bag or container for up to three months. Let thaw in the fridge when ready to enjoy.