We are getting some great tasting heirloom tomatoes at our local grocery store. Perfect for making a Heirloom Tomato Gazpacho! Summer is the time of the year to make a cold soup like gazpacho with temperatures reaching 100°. Sometimes it feels good to just eat a light meal that won’t weigh you down!
Heirloom tomatoes are beautiful and tasty. As with any tomato you add to a salad or sandwich remember to lightly salt the tomato slice. This will help bring out the sweetness and flavor of the tomato.
Another hint for your soup: Adding a little sugar to your soup will help if your soup is slightly bitter. Add a pinch of sugar until you are happy with the taste. Just like when i make pasta, a little sugar will help to balance the flavor.
Check out some of my other summer salads here!
At this time of the year I make a variety of salads and enjoy light meals. It doesn’t mean I’m not going to make a platter of ribs, cheeseburgers, or grilled chicken for July 4th, but I can’t eat that way all the time (even though in my mind that sounds pretty damn good!)
Now that I got all that great looking BBQ out of my system, let me know the salads you enjoy during the summer in the comment section below! And as always, Thanks for Spending Time in My Kitchen!
Heirloom Tomato Gazpacho
4
servings15
minutes1
minuteIngredients
2 lbs 2 Heirloom tomatoes
1 1 Hot House Cucumber, peeled
2 2 Celery stalks
1 1 Green onion
1 tsp 1 Sugar
1 Tbl 1 Worcestershire sauce
2 tsp 2 Salt and pepper, each
- Garnish
Celery leaves
1 Cup 1 Cherry tomatoes, slice in quarters
1 Cup 1 Celery, 1/4 inch dice
1 Cup 1 Cucumber, 1/4 inch dice
Croutons, grocery or homemade
Directions
- Cut tomatoes into quarters an place into blender
- Rough cut celery and cucumber and place into the blender
- Start blender on low and slowly raise speed to high. Blend until smooth
- Add Worcestershire sauce, salt, pepper to the blender. Pulse until all is incorporated. Taste and add additional salt and pepper if needed.
- Place soup into a medium size bowl
- Cover bowl and let soup rest in the fridge for 1 hour
- Garnish
- Slice tomatoes, celery, cucumber, and green onion into 1/4 inch dice.
- Add croutons, celery leaves, and some of the tomatoes, green onion, diced celery and cucumber to each serving!
- Enjoy!
Notes
- If you are looking to pre-cut your veggies before serving, you can cut them and add them a bowl of ice water to stay crunchy!
Did you make this recipe?
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