Heirloom Tomato Gazpacho

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Heirloom Tomato Gazpacho

September 17, 2018
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Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho

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… 

Heirloom Tomato Gazpacho

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

 

Wash heirloom tomatoes

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.

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.

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.

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.

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.

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.

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.

Pour into individual bowls and garnish with toppings.

 

Heirloom Tomato Gazpacho

Scoop up and enjoy!

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Heirloom Tomato Gazpacho

Course Soup
Cuisine Spanish
Keyword Celery, cucumber, garlic, green onion, green pepper, herbs, lemon, tomato
Prep Time 25 minutes
Total Time 25 minutes
Servings 8
Author Susan the CA Grown Mom

Equipment

  • Blender

Ingredients

  • 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.

 

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