Heirloom Tomato Gazpacho
This cold tomato soup recipe takes gazpacho to a new level. A delicious and easy soup recipe made with heirloom tomatoes, it is the essence of summer in a bowl!
Ingredients
- 1 dozen medium heirloom tomatoes, 7 peeled
- 1 large cucumber
- 1 red onion
- 1/2 head garlic
- 3 bell peppers 1 yellow and 2 red
- 1 bunch cilantro
- 6 oz vegetable or chicken broth*
- 1/2 french baguette
- 1 tbsp olive, grapeseed or avocado oil
- pinch cumin
- salt and pepper to taste
Instructions
- Add your broth to a pot large enough to hold your tomatoes and bring the stock to a simmer.
- Cook down the peeled tomatoes in your vegetable or chicken broth, making sure the broth never goes above a simmer. (You will know that the tomatoes have cooked down enough once they have lost their form completely.) Season with salt to taste. Remove, let cool, then blend in a food processor.
- Small dice all your veggies as well as the remaining tomatoes. Mince the garlic, and finely chop half of the cilantro, reserving the rest of the leaves for garnish.
- Heat a pan, searing hot, add in the oil and the pinch of cumin. (You can do this while the tomatoes are cooking.)
- Quickly add your bell peppers to the pan and get a light, even, sear. Remove from pan and let cool.
- Combine all the vegetables (with exception of the bell peppers) and garlic into a bowl and let their flavors mingle at room temperature for couple of hours. (Be sure to cover the bowl with a lid or towel.)
- Add everything to the tomato base made in step 1. Let sit overnight.
- Before serving, thinly slice the baguette and toast in a 350F oven till it breaks easily and finely. Crumble into the already-chilled gazpacho.*
Notes
*To make a vegan soup, use veggie stock in place of the chicken stock. The rest of the soup's ingredients are naturally vegan.
**For a truly decadent presentation, you can drizzle a few drops of extra virgin olive oil over the top of the soup before serving.