Heirloom Tomato Gazpacho (Without Bread)
Light and refreshing heirloom tomato gazpacho made without bread. A smooth, no-cook summer soup perfect for lunch, starters, or appetizers. It's like summer in a bowl!
Servings: 6
Calories: 124kcal
Cost: $10
Equipment
- Knife
- food processor
Ingredients
- 2 lb ripe tomatoes
- ½ large red bell pepper or other sweet pepper
- 1 medium cucumber
- 1 medium shallot
- 1 clove garlic
- ¼ cup basil leaves
- 1 tbsp fresh oregano
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp ground pepper
Instructions
- Wash, peel and remove seeds from cucumber. Chop the peeled cucumber, bell pepper, tomato, and shallot into large chunks.
- Peel and crush the garlic. Thinly slice basil and oregano, reserving some basil for garnish if desired.
- In a food processor or blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano ( not the tomatoes!). Process on medium speed for 1-2 minutes until a coarse paste forms.
- Next, add the diced tomatoes (no need to remove the peel), red wine vinegar and fresh-squeezed lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches.
- If the peels on the tomatoes were very thick you may need to crush the mixture through a coarse strainer or food mill to remove the solids. Once completed, return it to the food processor or blender.
- While running the food processor or blender on medium to low speed, slowly add the olive oil. Process for an additional minute to completely emulsify the oil.
- Pour into a bowl or large container, cover and refrigerate for at least 1 hour to let flavours merge. Adjust salt.
- When ready to serve, transfer the chilled gazpacho to a soup tureen or a jug. Pour the gazpacho into small bowls or serve as appetizer shooters in small, tall glasses. Drizzle each serving with olive oil.
- Garnish with chiffonade of basil (stack the leaves of basil, roll them tightly, then slice perpendicular into ribbons) and add course-ground pepper, if desired.
Notes
- To help preserve the vibrant red colour of gazpacho, chill it rapidly.
- Chill the soup for at least one hour to allow the flavours to merge.
- Store in a covered container in the refrigerator for up to four days.
- When ready to serve, transfer the chilled gazpacho to a soup tureen or a jug. Pour the gazpacho into small bowls or serve as appetizer shooters in small, tall glasses.
- Drizzle each serving with olive oil.
- Garnish with a spoonful of topping such as basil chiffonade, chilled cooked shrimp, large croutons, toasted pinenuts or rings of sliced hot pepper. Another option is to provide a choice of garnishes so each person can add to their soup according to preference.
Nutrition
Calories: 124kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 457mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1778IU | Vitamin C: 42mg | Calcium: 35mg | Iron: 1mg