Heirloom Tomato Gazpacho Soup

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This refreshing, chilled Heirloom Tomato Gazpacho pairs the vibrant colour and flavour of fresh tomatoes with fragrant herbs. Serve this smooth and satiny no-cook Spanish soup as the first course for an elegant summer dinner, as a light lunch or in shooter glasses as an appetizer.

It’s like summer in a bowl! 

What is Gazpacho?

Ideal for celebrating the warm days of summer, gazpacho is a chilled soup with its roots in the Andalusia region of southern Spain.

Although the origins of this savoury soup date to Roman times when it was made with stale bread, garlic and vinegar, by the 16th century tomatoes and cucumbers were added to the dish.

Today, gazpacho is best known as a tomato-based chilled soup (although there’s an equally delicious white gazpacho soup worth trying!). It’s also vegan, gluten-free, soy-free and nut-free! 

Unlike northern Spain where soups such as Caldo Gallego  stews such as Bacalao a la Vizcaina are hearty meals in a bowl, in Andalusia, they’re often a light first-course.

When I studied olive oil production in Jaén, chilled gazpacho soup drizzled with the fine regional olive oil was the perfect start to our long leisurely lunches, a tradition in Andalusia when the sun is at its peak.

Although every chef prepared the soup differently, each showcased the best of what was fresh, regional and seasonal. 

Ingredients for Classic Heirloom Tomato Gazpacho Without Bread

This version of gazpacho is made without bread crumbs so it’s suitable for a gluten-free, low-carb diet. The sweetness of heirloom tomatoes creates a lovely balance with the tangy vinegar and intensity of fresh herbs. It doesn’t need the addition of bread crumbs as a thickening agent. 

The key to a successful gazpacho is fresh tomatoes – ideally heirloom tomatoes – paired with fresh vegetables, herbs and quality olive oil.

Store-bought vegetables don’t really cut it for a gazpacho! For the best results, shop for produce at a farmer’s market or use veggies grown in your own garden.  It’s very easy to grow your own tomatoes and not only do they taste better but you’ll save money too!

When shopping for produce, look for the freshest  sweet peppers, cucumbers and ripe tomatoes you can find. Don’t worry about the appearance of the vegetables as they’re going to be blended into the soup. 

Another important ingredient in classic gazpacho is quality extra-virgin olive oil.  Spanish olive oil has a grassy, slightly peppery flavour that makes it ideally suited to gazpacho.

For this recipe I used the slightly sweet Limited Production Variedad Hojiblanca produced by Segura & Mancha in Seville but you can use any fine quality olive oil.  

The Difference Between Heirloom Tomatoes and Store-bought Tomatoes

Technically tomatoes are a fruit and this Heirloom Tomato Gazpacho recipe counts on the best fresh tomatoes you can find. This means field tomatoes rather than those grown in a greenhouse or one of the genetically engineered varieties made for uniformity, appearance and durability rather than flavour. 

One of the first things you’ll notice about heirloom tomatoes is that they come in different sizes, shapes and colours. There will be often be variations among the fruit even on the same plant!

While this can be challenging if you’re trying to make a structured dish where a uniform size is important, in a gazpacho recipe it’s all about the flavour. Heirloom tomatoes have a depth and complexity to their sweetness you just can’t find in hybrid tomatoes so size and shape don’t matter!

Heirloom tomatoes also have thinner skins and softer flesh which makes them less durable for commercial transportation but much better for no-cook recipes such as gazpacho. 

In farmer’s markets throughout Canada and the United States, there’s a wide diversity of heirloom tomato varieties to choose from.  

Here are some of the best varieties of heirloom tomatoes to look for when making gazpacho: 

• Alicante 
• Amish Paste 
• Bonny Best 
• Brandywine 
• Purple Russian 
• Cherokee Chocolate 
• Stupice
• German Johnson

Step by Step Instructions on How to Make Heirloom Tomato Gazpacho Soup  

While the list of ingredients for this Heirloom Tomato Gazpacho might look daunting, don’t be dismayed. It’s basically just fresh produce and herbs! 

It will take you less than 15 minutes to put together. And, best of all, requires NO COOKING! 

1. Wash, peel and remove seeds from cucumber. Chop the peeled cucumber, bell pepper, tomato, and shallot into large chunks. Peel and crush the garlic. Thinly slice basil and oregano, reserving some basil for garnish if desired.

2. In a food processor or Vitamix blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano (not the tomatoes!). Process on medium speed for 1-2 minutes until a coarse paste forms.

3. Next, add the diced tomatoes (no need to remove the peel), red wine vinegar and  fresh-squeezed lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches. 

4. If the peels on the tomatoes were very thick you may need to crush the mixture through a coarse strainer or food mill to remove the solids. Once completed, return it to the food processor or blender. 

5. While running the food processor or blender on medium to low speed, slowly add the olive oil. Process for an additional minute to completely emulsify the oil.

6. Pour into a bowl or large container, cover and refrigerate for at least 1 hour to let flavours merge. Adjust salt. 

7. When ready to serve, transfer the chilled gazpacho to a soup tureen or a jug. Pour the gazpacho into small bowls or serve as appetizer shooters in small, tall glasses.

8. Drizzle each serving with olive oil. 

9. Garnish with chiffonade of basil (stack the leaves of basil, roll them tightly, then slice perpendicular into ribbons) and course ground pepper, if desired. 

Other options for garnishes include flavour-packed toppers such as: 

• Flaked sea salt
• Flavour-infused olive oil
• Cherry tomatoes cut in half
• Chilled cooked shrimp
• Toasted pinenuts
• Rings of sliced hot pepper
• Homemade garlicky croutons

Tips on Making Chilled Tomato Soup

• To help preserve the vibrant red colour of the gazpacho, chill it rapidly.
• Chill the soup for at least one hour to allow the flavours to merge. 
• Store in a covered container in the refrigerator for up to four days. 

How to Serve Tomato Gazpacho 

• Garnish with a spoonful of topping such as basil chiffonade, chilled cooked shrimp, large croutons, toasted pinenuts or rings of sliced hot pepper.
• Another option is to provide a choice of garnishes so each person can add a topping to their soup according to personal preference.  
• Top with a grating of fresh black pepper, if desired.  
• Pair this slightly sweet but acidic tomato soup with a dry sparkling Spanish wine such as DO Condado de Huelva from south-western Andalusia. 

If You Liked This Gazpacho, Check Out These Recipes Featuring Fresh Tomatoes! 

• Chirmol – Guatemalan Charred Fresh Tomato Salsa 
• Seafood Ceviche 
• Poisson Cru a la Tahitienne

Print

4.95 from 19 votes

Heirloom Tomato Gazpacho

This refreshing, chilled Heirloom Tomato Gazpacho pairs the vibrant colour and flavour of fresh tomatoes with fragrant herbs. Serve this smooth and satiny no-cook Spanish soup as the first course for an elegant summer dinner, as a light lunch or in shooter appetizers. It's like summer in a bowl!

Prep Time15 mins

Chilling Time1 hr

Total Time1 hr 15 mins

Course: First Course, Soup

Cuisine: Spanish

Servings: 6

Calories: 124kcal

Author: Michele Peterson

Cost: $10

Equipment

• Knife
• food processor

Ingredients

• 2 lb ripe tomatoes
• ½ large red bell pepper or other sweet pepper
• 1 medium cucumber
• 1 medium shallot
• 1 clove garlic
• ¼ cup basil leaves
• 1 tbsp fresh oregano
• 2 tbsp red wine vinegar
• 2 tbsp lemon juice
• ¼ cup olive oil
• ½ tsp salt
• ½ tsp ground pepper

Cook ModePrevent your screen from going dark

Instructions

• Wash, peel and remove seeds from cucumber. Chop the peeled cucumber, bell pepper, tomato, and shallot into large chunks.
• Peel and crush the garlic. Thinly slice basil and oregano, reserving some basil for garnish if desired.
• In a food processor or blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano ( not the tomatoes!). Process on medium speed for 1-2 minutes until a coarse paste forms.
• Next, add the diced tomatoes (no need to remove the peel), red wine vinegar and  fresh-squeezed lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches. 
• If the peels on the tomatoes were very thick you may need to crush the mixture through a coarse strainer or food mill to remove the solids. Once completed, return it to the food processor or blender. 
• While running the food processor or blender on medium to low speed, slowly add the olive oil. Process for an additional minute to completely emulsify the oil.
• Pour into a bowl or large container, cover and refrigerate for at least 1 hour to let flavours merge. Adjust salt.  
• When ready to serve, transfer the chilled gazpacho to a soup tureen or a jug. Pour the gazpacho into small bowls or serve as appetizer shooters in small, tall glasses. Drizzle each serving with olive oil.
• Garnish with chiffonade of basil (stack the leaves of basil, roll them tightly, then slice perpendicular into ribbons) and add course-ground pepper, if desired. 

Notes

• To help preserve the vibrant red colour of gazpacho, chill it rapidly.
• Chill the soup for at least one hour to allow the flavours to merge. 
• Store in a covered container in the refrigerator for up to four days. 
• When ready to serve, transfer the chilled gazpacho to a soup tureen or a jug. Pour the gazpacho into small bowls or serve as appetizer shooters in small, tall glasses.
• Drizzle each serving with olive oil.
• Garnish with a spoonful of topping such as basil chiffonade, chilled cooked shrimp, large croutons, toasted pinenuts or rings of sliced hot pepper. Another option is to provide a choice of garnishes so each person can add to their soup according to preference.  

Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

 

Nutrition

Calories: 124kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 457mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1778IU | Vitamin C: 42mg | Calcium: 35mg | Iron: 1mg

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Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

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