This Heirloom Tomato Gazpacho makes the best of our summer garden bounty of tomatoes! It’s served with creamy California avocados and a swirl of crema.

Summer is coming to a close and I’m trying to hold on to the tastes and textures of the garden.  Heirloom tomatoes are my favorite type of tomato nowadays! Don’t get me wrong, I love a plump, juicy Roma, but the heirloom has a meatiness that you can quite get from your typical tomato.

And even though we aren’t quite to soup weather yet, this cold soup hits all the spots. Hearty and satisfying without the heat, because let’s face it, eating a warm soup when we are still in the ’90s just ain’t my thing… 

Garnished with fresh seasonal toppings like avocado and basil, this soup is sure to be a new late summer fav.

Let’s Make Heirloom Tomato Gazpacho:

We start by thoroughly washing our heirloom tomatoes.

Cut the crust off of the stale French bread and soak in a bit of water to hydrate.

Place the tomatoes in a bath of boiling water for about a minute.

When cooled, you can easily peel the skin away from each tomato.

Chop the rest of your ingredients and prepare them for the food processor.

Add the chopped ingredients, hydrated bread along with olive oil, spices, and lemon juice and blend.

It shouldn’t take too long to get to a smooth soup consistency. Refrigerate for a few hours or overnight if you have enough time.

Pour into individual bowls and garnish with toppings.

Scoop up and enjoy!

If you have a ton of heirloom tomatoes, try making Tomato Water too!

Heirloom Tomato Gazpacho

Susan the CA Grown Mom

This Heirloom Tomato Gazpacho makes the best of our summer garden bounty of tomatoes!

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine Spanish

Servings 8 servings

Equipment

• Blender

Ingredients

  

1x2x3x

• 5 slices stale artisan bread, crust removed
• 5 large ripe heirloom tomatoes
• 2 green onions trimmed and roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• 1 large cucumber, peeled and chopped
• 1 celery stalk, chopped
• 1 green pepper, deseeded and roughly chopped
• 1 lemon, juiced
• 1/2 cup water
• 1/2 cup olive oil
• 1 tsp. cayenne pepper, optional
• salt and pepper
• sugar

Garnish

• 1 avocado, peeled, pitted, and diced
• crema or sour cream
• fresh parsley, chopped
• chives, chopped

Instructions

 

• Start a pot of boiling water and bring to a rolling boil.
• Cut the stale bread into large cubes and place in a shallow bowl with the water to soak up and hydrate the bread.
• Dunk the tomatoes into the boiling water for about a minute. Remove from water and allow to cool. Once cool, easily remove the skins form the flesh and rough chop.
• Add the tomatoes, celery, cucumber, pepper, onions, garlic to the food processor. Top with the soaked bread. Pulse the processor a few times to combine. While the processor is running, add the olive oil, lemon juice along with spices and sugar. Run the processor for at least a minute to combine.
• If time allows, refrigerate for up to 24 hours.
• Pour into individual bowls and top with garnish.

Keyword Celery, cucumber, garlic, green onion, green pepper, herbs, lemon, tomato

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