Heirloom Tomato Gazpacho

It's the peak of tomato season! These beautiful heirlooms are everywhere and available in such variety at the moment. It's definitely the right time to stock up at your local farmer's market! Heirloom Tomatoes


I absolutely love the inherent variety found in heirloom tomatoes. Everything from their color, to their shape, and ultimately, their flavor are unique. The orange ones tend to be a bit sweeter, while the Cherokee Purple variety have a more earthly flavor.


Heirloom Tomato Gazpacho


I was anxious to shoot the pictures for this post. It was a gray, overcast Sunday, without a peak of sunlight. As luck (and photography experimentation) would have it, the moody lighting worked perfectly to highlight the vibrant, bold colors of the ingredients. I was elated with the results of this shoot!


Heirloom Tomato Gazpacho



Heirloom Tomato Gazpacho


The best part of this recipe is that the leftovers work as a great, fresh salsa if you get tired of eating it as a chilled soup after a day or two. I added it to my sandwiches and rice bowls throughout the week.


Heirloom Tomato Gazpacho


Depending how much you spice up the gazpacho, you can top each serving with a dollop of sour cream or Greek Yogurt to cool the heat. Both the flavors and the spice will continue to build the longer it sits. I found that the gazpacho is at its pinnacle of taste by the second day.


Heirloom Tomato Gazpacho


Recipe adopted from food52.com

Prep Time: 35 mins

Serves: 6-8


6 Heirloom Tomatoes (a colorful mix of varieties)

3 Kirby Cucumbers, small

1 Green Pepper

1 Sweet Onion

2 Garlic Cloves, minced

1/3 Cup, Olive Oil

1/4 Cup, Red Wine Vinegar

1 Can, Diced Tomatoes

Sea Salt, Black Pepper, Red Chili Pepper Flakes, and Hot Sauce to Taste

Sour Cream or Greek Yogurt (optional)


In a small bowl, combine the minced garlic, olive oil, and red wine vinegar. Let sit as you prepare the vegetables.

Slice the tomatoes into 1/2 inch thick slices. Stack them, then chop into a 1/2 inch thick dice. Empty into a large serving bowl along with all the juices.

Slice the cucumbers in half, lenthwise. Then cut into 1/4 inch thick pieces until a fine dice. Add to the serving bowl with the tomatoes.

Use a food processor or finely chop the green pepper until it is nearly a mince. Mince the sweet onion and add to the serving bowl.

Pour the can of diced tomatoes into a food processor and blend until smooth. Add the blended tomatoes and garlic mixture to the large serving bowl. Season with sea salt, black pepper, and red chili pepper flakes to taste. Add a tablespoon or two of your favorite hot sauce ( I prefer Tabasco). Mix well.

Cover and refrigerate. Serve chilled and topped with a dollop of sour cream or Greek Yogurt.


RecipesStephanie Drazich