Heirloom Tomato Gazpacho
This Heirloom Tomato Gazpacho is so refreshing and delicious on a hot day. A no cook recipe, it's perfect for staying cool during the summer and using up in-season fresh vegetables and fruits like tomatoes and cucumbers!
Ingredients
- 5 large heirloom tomatoes
- ½ red bell pepper
- ¼ cucumber
- ¼ Spanish onion, peeled
- ¼ red onion, peeled
- 1 clove garlic, peeled
- 5 small basil leaves
- 1 tbsp chopped cilantro
- 1 piece of white bread, crusts removed
- ½ cup olive oil
- ⅔ cup tomato juice
- 2 tsp red wine vinegar
- 2 tsp balsamic vinegar
- large pinch of salt
- ¼ tsp cumin
- ¼ tsp cayenne pepper
Toppings (Optional)
- Diced heirloom tomatoes
- diced cucumber
- chopped cilantro
Instructions
- Roughly chop the heirloom tomatoes, onions, cucumber, red bell pepper, garlic, basil and cilantro and add to a large non-metallic bowl.
- (Optional step, you can grill your tomatoes first on a nonstick griddle for a few minutes to further sweeten them and to get some nice charred edges- this adds a smokier flavor).
- Crumble the white bread over the tomato mixture.
- Add in half of the olive oil, tomato juice, red wine vinegar, balsamic vinegar, cumin, salt and red pepper. Stir to combine.
- Cover with plastic wrap and chill for at least 4 hours, preferably overnight, to let the flavors develop.
- Ladle the tomato mixture into a blender and blend on high until smooth.
- Place a fine mesh sieve over a large bowl. Carefully pour the gazpacho into the sieve and use the back of a wooden spoon to push the soup through the sieve.
- Discard the large chunks and rinse the sieve.
- Place the strained soup back into the blender and blend a second time.
- Strained the soup again through the sieve.
- Cover the strained gazpacho with plastic wrap and chill for 2-3 hours to allow the flavors to further develop.
- When ready to serve, give the gazpacho a good stir. Ladle the gazpacho into chilled bowls. Top with diced tomato, cucumber, cilantro and other toppings of your choice.