Heirloom Gazpacho

This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table

 

I was sent some beautiful Local Organic Heirloom Tomatoes from Door-to-Door Organics for my Farm-to-Table post. I love the colors of heirloom tomatoes, especially the lighter ones, so I wanted to use them in a way that highlighted their coloring. What better way to make heirloom tomatoes the star but in a Gazpacho recipe?

 

Now, the one typical setback of making gazpacho is going through the whole process of peeling and seeding tomatoes. So, for this recipe, I just eliminated it. I have a pretty awesome blender (a Blendtec) which blended the tomatoes well enough to basically eliminate the skins and seeds, so yours may come out a bit more chunky. But removing the skin of a tomato is just such a pain!

 

I served my silky smooth gazpacho topped with finely chopped cherry tomatoes and a Wild Flour Bakery Hearth Baked Mini Baguette that was also in my box from Door-to-Door Organics. The recipe also includes a green bell pepper and a jalapeno which were also a part of my box.

 

Ingredients:

• 3 cups heirloom tomatoes, chopped (I used some yellow and red)
• 1 green bell pepper, chopped
• 1 peeled cucumber, chopped
• 1/2 cup onion, chopped
• 1 jalapeno, seeded and chopped
• 1 garlic clove, chopped
• 1 tablespoon olive oil
• 1 teaspoon Worcestershire sauce
• 2 tablespoons champagne vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• cherry tomatoes, chopped, optional

 

Chop your tomatoes, bell pepper, cucumber, onion, garlic and jalapeno.

 

Add to a blender with the olive oil, Worcestershire sauce, champagne vinegar, salt, and pepper and process until smooth (about 1 minute).

 

Cover and refrigerate for at least 1 hour (I refrigerated mine overnight).

 

Ladle the soup into individual bowls. Top with chopped cherry tomatoes and serve with bread.

 

The jalapeno gives a subtle heat to the gazpacho, which is balanced out with the acidity of the tomatoes, Worcestershire sauce, and vinegar. I loved the color of this, but you can also substitute in normal red tomatoes.

 

This was the perfect way to start our Farm-to-Table meal!