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Simple Heirloom Tomato Gazpacho

A perfect way to use up CSA tomatoes!
Author Stephanie Gerber

Ingredients

  • 2 pounds tomatoes heirlooms if you can get them, roughly chopped
  • 1 red bell peper roughly chopped
  • 1/2 small red onion roughly chopped
  • 1 clove garlic
  • 1 cucumber 1/2 roughly chopped, 1/2 finely chopped
  • 1/4 cup olive oil
  • 2 teaspoons red wine vinegar or sherry vinegar
  • Kosher salt and black pepper
  • 2 tablespoons cilantro
  • Bread for dipping

Instructions

  1. Dump tomato, pepper, onion, cucumber and garlic in the food processor, and puree away. Work in batches if your blender or processor is small.
  2. Transfer to large bowl and add in oil, vinegar, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
  3. Refrigerate for at least 1/2 hour and up to 1 day.
  4. Top gazpacho with chopped cilantro and cucumber. Drizzle with a bit more oil if you want (I did not). Serve with bread.

Recipe Notes

Based on a recipe from Real Simple