I have been eating this soup all summer. It’s so refreshing and full of flavor, I just can’t get enough. I’ve seriously made this about every other week for months.
I love to eat a bowl of this on my back deck while I listen to the birds chirp. It’s a nice break in the middle of the day. And, once it’s prepared and chilled, you can just grab a filled mason jar of it from the fridge and a spoon, and lunch is served!
Plus, I’ve been trying to add more potassium to my diet, as many Americans apparently aren’t getting enough…..which can cause bloating, etc. from the imbalance between sodium and potassium.
The good news is most of the ingredients in this chilled gazpacho have high amounts of potassium. So, another reason to enjoy!
It really doesn’t matter which type of heirloom tomatoes you choose, they are all delicious. This recipe actually included a dark purple one and a couple of red ones, but the roasted red pepper caused the soup to turn this lovely yellow-orange color.
My recipe is pretty straightforward, although there are lots of variations on how to make gazpacho. The ingredients I chose are below:
- Heirloom tomatoes
- Mini cucumbers
- Roasted red pepper
- Fresh green pepper
- Red onion
- Olive oil
- Bread cubes
- Cherry tomatoes (for garnishing)
I also sliced some Ciabatta bread and drizzled roasted garlic oil over the top, then seasoned with a little salt and pepper and toasted it. This was great to dip in the soup!
Heirloom Tomato Gazpacho
- 2 each Heirloom tomatoes Large, any color or variety
- 1 each Roasted red pepper
- 3 each Mini cucumbers, sliced or 1/2 seedless large cucumber
- 4 cloves garlic
- 1/2 bunch parsley
- 1 each Green bell pepper fresh
- 1/2 each Red onion medium
- 1 cup Cubed bread
- 3 tbsp Olive oil extra virgin
- 1/2 tsp Salt and pepper to taste
- Roughly chop the tomatoes peppers, onions, cucumbers and garlic
- In a blender (working in batches) add 1/2 of the vegetables and blend, then reserve in a large bowl
- In the second batch, add all the remaining ingredients except the bread cubes and blend
- Once blended, sink the bread cubes in to the middle of the puree and let sit for about 5 minutes to allow the bread to absorb the liquid, this will help slightly thicken the soup
- Add the second batch to the first in the bowl and season with salt and pepper
- Refrigerate for at least 2 hours
- To serve, add halved cherry tomatoes and sliced mini cucumbers