Recipes Soups Cold Soups Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho is rated 5.0 out of 5 by 3.
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Prep Time: 35 minutes
Cook Time: 0 minutes
Servings: 6

The chilled soup known as gazpacho tastes refreshing on a warm afternoon. Our version is particularly flavorful, as it incorporates garden-fresh heirloom tomatoes.

Ingredients:

  • 1/2 red onion, cut into 3/8-inch dice
  • 3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
  • 1 1/2 cucumbers, peeled, seeded and cut into 3/8-inch dice
  • 1 Tbs. plus 1/2 tsp. kosher salt, plus more, to taste
  • 5 tsp. fresh lemon juice
  • 4 Tbs. olive oil
  • 2 tsp. minced fresh flat-leaf parsley
  • Freshly ground pepper, to taste
  • 2 garlic cloves
  • 1/2 tsp. minced fresh thyme
  • 2 Tbs. sherry vinegar
  • 2 cups cubed French bread
  • 1 large red bell pepper, seeded and cut into 3/8-inch dice
  • Crème fraîche for garnish

Directions:

In a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbs. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve.

In a food processor, combine the remaining onion with the remaining 4 tsp. lemon juice, the 1 Tbs. salt, the garlic, thyme, vinegar and bread. Puree until the mixture is smooth, about 2 minutes, stopping the processor to scrape down the sides of the bowl with a rubber spatula as needed. Add the remaining tomatoes and cucumbers along with the bell pepper. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pepper. Transfer the soup to a large bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.

Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 3 Tbs. olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pepper.

Ladle the gazpacho into tumblers or bowls. Garnish each portion with crème fraîche and a heaping spoonful of the diced vegetables. Serves 4 to 6.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Family favorite My daughter discovered this recipe last year and it is an all-time family favorite, using all ingredients (or as many as possible) from our garden. It's a great way to celebrate our bounty in the summer, and it makes a fantastic show for guests. She makes it gluten free.
Date published: 2014-08-15
Rated 5 out of 5 by from Perfect Summer Gazpacho ... I did not have the pepper and I had some different types of tomatoes. I prepared the recipe adding dry pepper to the tomatoes I had. Was delicious. The directions were very easy to follow. In summer prepare raw food is good, not only because is healthy but if are you who will be in the kitchen is a plus not to turn on the fire. Plus should be prepared in advance, that means that you will not be in the kitchen at the last minute.
Date published: 2013-07-11
Rated 5 out of 5 by from Incredible summer soup! This gazpacho was incredibly flavourful, refreshing and filling. The flavours complemented each other perfectly. I used a combination of heirloom, yellow vine-ripened and local beefsteak tomatoes for this. The only drawback is that it took quite a long time to prepare all the tomatoes.
Date published: 2012-08-23
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