The best tomato cucumber gazpacho recipe, a savory chilled soup perfect for scorching hot summer days, packed with fresh garden flavors from heirloom tomatoes, cucumbers and herbs.
Dice the heirloom tomatoes, the bell pepper, shallots and cucumber into large chunks. Add them to the bowl of a powerful blender or food processor together with the olive oil, vinegar and garlic. Process until smooth and silky.
2.5 lb heirloom tomatoes, 1/2 English cucumber, 1 red bell pepper, 1 large shallot, 3 cloves garlic, 1 tbsp red wine vinegar, 4 tbsp extra virgin olive oil
Season to taste with sea salt and refrigerate for a couple of hours or until totally chilled.
1/2 tsp sea salt
Ladle the gazpacho into bowls and garnish with sliced mini heirloom tomatoes, scallions and fresh herbs. Finish with a pinch of sea salt flakes. Optional to serve with garlic bruschetta on the side or torn over the top.
1 pint sliced mini heirloom tomatoes, 2 scallions, 1 red chili pepper, 1/4 cup fresh herbs (chives, basil, parsley), 1 pinch sea salt flakes
Notes
Can you use canned tomatoes for gazpacho? NO, just don't do that, the magic of the gazpacho comes from the use of fresh seasonal vegetables specifically the tomatoes.
Do I have to peel the tomatoes? No you do not since everything will end up in the blender there's no need to make extra work for yourself.
What are the best tomatoes for gazpacho? Definitely heirloom tomatoes, they are the most fragrant, juicy and exquisite tomatoes!