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 an Heirloom 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

 

To make your Heirloom Gazpacho, 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!