Heirloom Tomato Gazpacho Recipe

Name: Heirloom Tomato Gazpacho Recipe
Prep time: 1 min
Total time: 1 min
Yield: 8
Ingredients: 2 1/2 lbs ripe red tomatoes (1 1/2 lb red or yellow heirloom tomatoes, cored and roughly cut into chunks + 1 lb Sungold tomatoes); 1 red bell pepper, cored, seeded and cut into chunks; 1 cucumber, about 8 inches long, cut into chunks; 2 small shallots, peeled and cut into chunks; 2 small garlic cloves; 1 tablespoon red wine vinegar; 2 teaspoons kosher salt; 1/2 teaspoon hot sauce, plus more to taste; 1/3 cup extra-virgin olive oil, plus more for drizzling

fromnourishedbynutrition.com nourishedbynutrition.com/heirloom-tomato-gazpacho-recipe-gluten-free

This easy tomato gazpacho is a light and refreshing chilled soup made with fresh heirloom tomatoes and Sungold cherry tomatoes, cucumber and bell peppers. It's gluten-free, vegan and made with no bread.

1 min

Ingredients

Instructions

Add tomatoes, pepper, cucumber, shallot and garlic to a blender. Blend at high speed until very smooth, at least 2 minutes. Pause occasionally to scrape down the sides with a rubber spatula, if necessary.
Turn the speed down to medium. With the motor running, add the vinegar, hot sauce, and salt. Slowly drizzle in the olive oil. The mixture will turn from red to bright orange/dark pink and become smooth and emulsified. Depending on the water content of your tomatoes, you may need more olive oil for a creamy texture.
Transfer to a large pitcher or keep in the blender. Place in the fridge for at least 2 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is too thick, stir in a few tablespoons ice water. Pour into a bowl and top with olive oil and any toppings of choice.