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Summer Heirloom Gazpacho

This beautiful and flavorful chilled soup is effortless to make and refreshing on a hot summer day.  I like to serve it with large croutons (homemade or store bought) and maybe some grilled shrimp or crab salad. If you don’t have heirlooms tomatoes available, feel free to use Roma or another variety.

Serves 6 to 8

Gorgeous Heirloom Tomatoes

Let's get started

Amazing hues

  •  2 pounds Heirloom tomatoes (about 6 large), cored and chopped
  • 1 English cucumber, peeled, seeded, and chopped
  • 1 large red bell pepper, quartered, seeded, and diced
  • ½ jalapeno, seeded and diced
  • ½ red onion, diced
  • ½ cup fresh flat-leaf parsley, trimmed of stems and chopped
  • 2 garlic cloves, minced
  • ¼ cup sherry vinegar
  • 1 tablespoon tomato paste
  • 2 cups tomato juice
  • ½ cup water
  • Salt and freshly ground black pepper
  • 1 teaspoon sweet paprika
  • 3 tablespoons olive oil, plus extra for drizzling
  • Fresh cilantro, to garnish

1.)    Pour all ingredients into a large mixing bowl.  Working in batches, pulse ingredients in a blender or food processor until thoroughly mixed and still chunky. If you blend or puree the mixture, it will discolor all of the vibrant colors.  Cover and refrigerate for at least 3 hours.  Season with salt and pepper.  Serve in bowls with a sprig of fresh cilantro and fresh crusty bread for dipping.