Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl

Heirloom Tomato Gazpacho (Wendy Goodfriend)

When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.

I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado.

Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear.

You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.

Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini.

Sponsored

You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.

Heirloom Tomato Gazpacho
Heirloom Tomato Gazpacho (Wendy Goodfriend)

Recipe: Heirloom Tomato Gazpacho

Makes 6 servings

    Ingredients:
  • 3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped
  • 1 (12-oz) jar roasted red or piquillo peppers, roughly chopped
  • 1/2 English cucumber, peeled and chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1/3 cup good-quality extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Hot pepper sauce, such as Melinda’s habañero sauce
    For Garnish
  • Avocado, peeled, seeded and diced
  • Olive oil
  • Kosher salt

    Instructions:
  1. In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.
  2. Transfer to an airtight container and chill for at least an hour.
  3. Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.
Heirloom Tomato Gazpacho
Heirloom Tomato Gazpacho (Wendy Goodfriend)