Heirloom Tomato Gazpacho
This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!
Prep.
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Ingredients
For 8 Serving(s)
heirloom-tomato-gazpacho
- 6 tomatoes
- 1/2 red onion
- 1 cucumber
- 1 1/2 red pepper
- 1 1/2 yellow bell pepper
- 1/4 c cilantro
- 2 T red wine vinegar
- 1 lemon
- 1/2 T hot sauce
- salt
- pepper
- 1/4 c olive oil
- 8 T balsamic vinegar
Heirloom Tomato Gazpacho Directions
- In a large bowl, combine the tomato, red onion, cucumber, and red and yellow peppers. Fold in the cilantro, then stir in the red wine vinegar, lemon juice, and hot sauce. Add generous pinches of salt and pepper. Use your hands to smash the tomatoes, releasing their juice, to create a soup. Or use an immersion blender, being careful to leave some chunks of vegetables - don't make a smooth purée. Drizzle in the olive oil, a few tablespoons at a time, tasting as you go. Taste and adjust seasoning if needed.
- Refrigerate for 1 hour. Serve each bowlful drizzled with balsamic vinegar.