Heirloom Tomato Gazpacho
Article Published on Feb 27, 2017
Raw, vegan, and fast to make. These are the reasons this heirloom tomato gazpacho is the best soup out there!
Heirloom tomatoes are beautiful, fragrant and delicious. You don’t need to wait for hot summer days and nights to enjoy this bright and refreshing soup. This can be paired with a fresh loaf of ciabatta or eaten on its own. The best part about this soup is that it’s raw, vegan, and only takes a few minutes to make. There is no heating required, so all of the delicious nutrients and enzymes enact within the soup.
This soup doesn’t need to be pureed to be completely smooth. The beauty lays in the rustic textures of the tomatoes. You can add fresh herbs of choice such as basil, parsley, sage, tarragon or even mint. Each batch of this soup will be different colors based on the tomatoes you used. Since heirloom tomatoes can range from green to dark brown, the color and taste may change a little. You can drizzle pesto on top of the soup or even add some fresh avocado.
Tomatoes are incredibly healthy for you. They are a natural source of fiber and are low in sodium and calories. Tomatoes also have a high water content, so they keep you feeling fuller longer. Tomatoes contain beta-carotene which is the same enzyme found in carrots. Beta carotene can help protect your eyes and skin.
When summer comes, another variation of this soup would be to add some fresh watermelon. Watermelon and tomatoes are always in abundance during the summer, so why not mixed them together? This soup is perfect for family get-togethers, which means you will definitely want to tuck this recipe away for the summer when picnic season starts up (and definitely try the watermelon version)!
Once you blend all of the ingredients together, let this soup sit in the fridge for an hour or two to really absorb the flavors. Add a few chili peppers to give it heat, and you have the perfect soup.
Heirloom Tomato Gazpacho
- 1–2 lbs. heirloom tomatoes
- 1 cucumber, peeled
- 1 red bell pepper
- 1 shallot
- 1 tablespoon lemon juice
- 2 garlic cloves
- 1 tablespoon sherry vinegar
- 2 tablespoons olive oil
- 1 teaspoon Himalayan salt
- 1 cup mixed herbs of choice
Place all ingredients in a food processor. Pulse on and off for 45 seconds. The texture should still have pieces of tomato and not completely smooth, Place in an airtight container in the fridge.
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