Heirloom Tomato Gazpacho: We both love Gazpacho. When I traveled in Spain I would stop to have a bowl of Gazpacho in every town I passed through. Years ago I started making it with Heirloom Tomatoes and it makes a world of difference in the flavor.
We both love Gazpacho. When I traveled in Spain I would stop to have a bowl of Gazpacho in every town I passed through. Some were thick some were thin, but all were tasty and refreshing, especially when accompanied by a cold glass of dry rosé. Years ago I started making Gazpacho with Heirloom Tomatoes and it makes a world of difference in the flavor.
Heirloom Tomato Gazpacho
3 pounds of heirloom tomatoes such as Black Krim, Mortgage Lifter or Brandywine
1 cup cucumbers, peeled, seeded, and diced
1 cup onions, diced
1 cup green pepper, diced with seeds and vein removed
1 cup red pepper, diced with seeds and vein removed
1/2 cup of white bread, cubed (you can leave the bread out if desired)
1/4 cup olive Oil
3 tablespoons red wine vinegar
1 lime, juice and zest
1 tablespoon sea salt
2 cloves garlic minced on a micro-planer
1 tablespoon canned jalapeño peppers, finely diced (or more to taste)
1/4 cup of heirloom tomatoes such as Green Zebras, diced
1/4 cup red pepper finely diced
¼ yellow pepper finely diced
1/4 cup avocado diced
1/4 cup lemon cucumber or other cucumber finely diced
1 bunch cilantro leaves cut into a chiffonade
Prepare tomato concassé: Bring a large pot of water to a boil. Prep an ice water bath (a bowl full of ice water). Cut an “X” on the bottom of the tomatoes skin deep, and plunge into boiling water (you may want to do this in batches until all tomatoes have been done). Simmer for about 30 -45 seconds, depending on ripeness and size of tomato, until skin begins to peel away. Remove immediately with a slotted spoon and plunge tomatoes into bowl of ice water to stop the cooking. Now you can peel the tomatoes by simply pulling away the skin of the tomato with your fingers. Remove the seeds by slicing the tomatoes in half and gently squeeze out the seeds. Chop tomatoes into a rough dice.
Combine remaining ingredients in a large bowl and chill overnight. Puree the soup to fine consistency. Adjust seasoning. Serve soup in chilled bowls or cocktail glasses and garnish.
Heirloom Tomato Gazpacho Recipe