If you want to try to capture the taste of a garden, this recipe for Yellow Heirloom Tomato Gazpacho comes as close to anything I’ve made. Likely it’s because of the seasonal, juicy heirloom tomatoes.
It’s soup season. Really.
If you’ve been counting, this is the second soup recipe I’ve posted in as many weeks. But gazpacho, served chilled, is a perfect dish during the hot summer weather. You don’t need a lot of Yellow Heirloom Tomato Gazpacho to enjoy its goodness, which is why this recipe is a perfect appetizer during the warm weather. It’s great for a serving at a special gathering (shot glasses or small juice glasses make the perfect “dish” for this gazpacho) or even when you’re cooking out with the family.
Here today, so enjoy
I decided to use the yellow heirlooms for this recipe, just for their golden color. These gorgeous tomatoes tempted me as I was chopping all the veggies for this dish, and I couldn’t resist popping pieces as I prepped. They were amazing! Sweet and juicy. I wish I could get my hands on them all year – but that’s just one of the things that makes summer special.
On top of tasting like fresh garden goodness, this recipe couldn’t be easier to make. No cooking, just a bit of chopping, a few whirls of a blender and some time in the fridge. Simple summer deliciousness!
Recipe for Yellow Heirloom Tomato Gazpacho:
- 2 large yellow heirloom tomatoes, cored and cut into 1-inch pieces
- 2/3 cup orange bell pepper, seeded and cut into 1-inch pieces
- 1-1/2 cups cucumber, peeled in alternating strips, cut into 1-inch pieces
- 1/4 cup red onion, diced
- 1/4 cup jalapeno pepper, seeded and diced
- 1 garlic clove, peeled
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon ground black pepper, more to taste
- 1 basil leaf, torn, plus extra basil leaves for garnish
- Blend half the vegetables, olive oil, vinegar and salt and pepper. Add the remaining ingredients and continue blending.
- Based on what you prefer, you can blend so the vegetables are chunky or smooth.
- Chill for about an hour before serving.
- When ready, serve in individual, small cups or glasses (consider using a shot glass or a juice glass).
- Drizzle each individual serving with olive oil and garnish with ribbon-cut basil.