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Tomato Gazpacho
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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 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: First Course, Soup
Cuisine: Spanish
Servings: 6
Calories: 124kcal
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 tablespoon fresh oregano
  • 2 tablespoon red wine vinegar
  • 2 tablespoon lemon juice
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

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