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!

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Heirloom Gazpacho

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Ingredients

• 3 cups heirloom tomatoes, chopped (I used some yellow and red)
• 1 green bell pepper, chopped
• 1 peeled cucumber, chopped
• ½ 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
• ½ teaspoon pepper
• cherry tomatoes, chopped, optional

Instructions

1. Chop your tomatoes, bell pepper, cucumber, onion, garlic and jalapeno.
2. Add to a blender with the olive oil, Worcestershire sauce, champagne vinegar, salt, and pepper and process until smooth (about 1 minute).
3. Cover and refrigerate for at least 1 hour (I refrigerated mine overnight).
4. Ladle the soup into individual bowls. Top with chopped cherry tomatoes and serve with bread.

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