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closeup of heirloom tomato gazpacho in a clear glass bowl with a green glass base

heirloom tomato gazpacho

Print Recipe
Course Appetizer
Cuisine Spanish
Dish Type soup
Cooking Style fast, vegan, Vegetarian
Diet and Health Healthy, low calorie
Seasonal summer
Ingredient Heirloom tomatoes
Prep Time 15 mins
Cook Time 30 mins
Chilling Time 12 hrs
Total Time 12 hrs 45 mins
Servings 8
Author Delahna Flagg


  • 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


  • Cook down 7 peeled tomatoes in your vegetable or chicken broth. Season according to your taste buds. (You will know that the tomatoes have cooked down enough once they have lost their form completely.) Remove, let cool, then blend in a food processor .
  • Small dice all your veggies as well as the rest of your tomatoes. Mince the garlic, and decide how you would like to see the cilantro-personally I like to mince half of it till it's almost dust and then have some whole leaves for aesthetic.
  • Heat a pan, searing hot, and toss in your oil with a dash 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 for couple hours.
  • Add everything to the tomato base (made in #1). Let sit overnight.
  • Thinly slice the baguette and toast in a 350F oven till it breaks easily and finely. Crumble into the already-chilled gazpacho.