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–+ servings

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
Total Time 25 minutes
Course Soup
Cuisine Spanish
Servings 8 servings

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