Heirloom Tomato Gazpacho

This refreshing summer soup is a delicious way to celebrate juicy seasonal tomatoes.

Ingredients

• 2 pounds ripe heirloom tomatoes, roughly chopped
• 1 cucumber, seeds removed, roughly chopped
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 1 jalapeño pepper, chopped
• 1 cup cubed bread (French or rustic bread)
• 2 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 4 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• Salt and black pepper to taste

Preparation

Combine all ingredients in a blender (in 2 to 3 batches, as everything will not fit into the blender at once). Blend until very smooth. Place in a bowl, stir the blended batches together and refrigerate for a few hours to allow the flavors to meld. Taste for salt and black pepper and serve chilled.

Serving Suggestion

A summer favorite, this Spanish soup makes a refreshing and simple lunch with a green salad and crusty bread or alongside a meze platter. You can sweeten the dish by adding some cubed fresh melon or strawberries. Gazpacho is best served slightly chilled, not ice cold.

Total Time: 1-3 hours; 20 minutes activeServings: 6

Strawberry Tomato Gazpacho

This summer soup is as refreshing and flavorful as it is beautiful.

Strawberry Sweet Spicy Tomato Gazpacho

Ingredients

• 1 pound strawberries, washed, hulled, and coarsely chopped
• 1 pound tomatoes, coarsely chopped
• 1 cup chopped green bell pepper
• 1 cup chopped cucumber (peeled and seeded)
• 1/2 cup chopped onion
• 1 clove fresh garlic
• 1 fresh jalapeño, seeds and stem removed
• Zest of 1 lime
• 4 tablespoons fresh lime juice
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt

Preparation

Blend all of the ingredients together in a blender, in small batches if necessary. Stir well and taste for salt. This soup is at its refreshing best when served just under room temperature. Refrigerate the fruit and vegetables shortly before blending if you plan to serve it immediately.

Serving Suggestion

Garnish with freshly-snipped chives or a pinch of cracked black pepper.