Heirloom Tomato Gazpacho
User Reviews
3.5
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
305 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Heirloom Tomato Gazpacho
Description
Heirloom Tomato Gazpacho uses distinct color tomatoes blended individually with olive oil, sherry vinegar, and optional garlic to preserve their unique flavors. The purees are chilled before serving to develop a cool, fresh base. Finely minced cucumber, yellow and green peppers, red onion, and black olives are layered into serving bowls to add a crisp, textural contrast against the smooth tomato soup.
This cold soup balances acidity from sherry vinegar with the natural sweetness and acidity of the heirloom tomatoes. The garnish of fresh cilantro, basil, and jalapeño slices adds herbaceous and gentle heat elements. Freshly cracked black pepper enhances the savory depth.
Serve chilled in small bowls, making it a light starter or refreshing dish for hot days. The colorful vegetable medley provides a pleasant bite amidst the smooth tomato base.
Ingredients
- 4 heirloom tomatoes or 8 small to medium tomatoes, large assorted
- 8 Tbsp extra virgin olive oil
- 4 Tbsp sherry vinegar or more to taste
- 4 cloves garlic (optional), peeled
- salt to taste, fresh cracked pepper
- black pepper to taste, fresh cracked pepper
- 1/2 cup cucumber I used small Persian cukes and didn't peel, finely minced
- 1/2 cup yellow bell pepper finely minced
- 1/2 cup cubanelle pepper or other sweet green pepper, pale green, finely minced
- 1/2 cup red onion finely minced
- 2 Tbsp black olives finely minced
Garnish
- cilantro leaves
- basil leaves
- jalapeño thinly sliced
Instructions
- Work with each color tomato separately. Cut the tomato in large chunks and add to a food processor or high speed blender. Add 2 tablespoons of olive oil, 1 tablespoon of vinegar, and one garlic clove, if using. Blend until smooth. Add salt and fresh cracked black pepper to taste. Do this with all four of your tomatoes and then refrigerate the purees until they are nice and cold before serving.
- When ready to serve, put some of the minced cuke, onion, and pepper in the bottom of each of 4 small bowls. Fill each bowl with gazpacho, and then top with a contrasting color of cuke, pepper, onion, or olives.
- Serve cold, garnished with fresh herbs and jalapeno slices. I like more cracked pepper, too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 305kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 73mg | 3% |
| Potassium | 462mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2018IU | 40% |
| Vitamin C | 92mg | 102% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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