Heirloom Tomato Gazpacho

Recipe shared with permission from www.strongertogether.coop

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Heirloom Tomato Gazpacho
Print Recipe
This refreshing soup is a delicious way to celebrate juicy heirloom tomatoes!
Servings
6 servings
Cook Time
1-3 hours
Servings
6 servings
Cook Time
1-3 hours
Heirloom Tomato Gazpacho
Print Recipe
This refreshing soup is a delicious way to celebrate juicy heirloom tomatoes!
Servings
6 servings
Cook Time
1-3 hours
Servings
6 servings
Cook Time
1-3 hours
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth.
  2. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.
Recipe Notes

A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread or alongside a meze platter. You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.

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One thought on “Heirloom Tomato Gazpacho

  1. This recipe is the americanized version of Gazpacho.
    When I was traveling in Spain I bought some Gazpacho in a natural food store very much on the order of our coop. The color of their Gazpacho is orange-pink – because a main ingredient is olive oil, 1/2 cup full drizzled in. No bread, lime juice, cilantro, jalapeno, and sherry vinegar not red wine vinegar. Yes, to tomatoes, cucumber, onion, and garlic. But the olive oil is key. It is strained after blending.
    You drink it and it is ambrosia! Very different than what we call Gazpacho here.
    I plan to make it this week-end.

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