Heirloom Tomato Gazpacho

Today I’m making Heirloom Tomato Gazpacho ~ I look forward to making this chilled raw soup from Spain every summer, and this year I’ve changed it up with some gorgeous multi-colored heirloom tomatoes. If you love tomatoes, love to eat healthy, or just love to wow your friends and family, you’re definitely going to love this recipe!

Today I'm making Heirloom Tomato Gazpacho ~ I look forward to making this chilled raw soup from Spain every summer, and this year I've changed it up with some gorgeous multi-colored heirloom tomatoes. If you love tomatoes, love to eat healthy, or just love to wow your friends and family, you're definitely going to love this recipe!

Heirloom tomatoes are one of the big thrills of my summer ~ I practically leap out of bed on Sunday mornings in July and August to head over to the farmers market. Hopefully I get there before too many local chefs have grabbed all the good ones.

TIP: There is nothing more refreshing than a bowl of ice cold gazpacho, so when the temps soar into the triple digits where you are, don’t sweat it, do what I do ~ make soup!

colorful heirloom tomato gazpacho in glass bowls

Since I love chilled soups in the heat of the summer, and classic gazpacho is one of my favorites, I thought it would be fun to experiment with the different flavors and colors I could get using multi-hued heirloom tomatoes instead of the standard red variety.

But I knew if I just dumped all the colors into my blender I’d wind up with something in the boring beige family, so I decided to do individual small batches with each type of tomato. My experiment was a resounding success!ย 

Each variety made a uniquely beautiful heirloom tomato gazpacho with an equally unique flavor profile ~ and I had a lot of fun watching the colors bloom as I blended them up in my Vitamix. It was just as much fun choosing the contrasting garnishes.

Heirloom tomaotes for a heirloom tomato gazpacho recipe

The complex flavors of heirloom tomatoes can be compared to the flavors of wine grapes or olive varietals, in that they vary according to location, soil and growing conditions.

  • Heirloom tomatoes are tomatoes that haven’t been cross bred with other tomatoes, they’ve been passed down, intact, among families and communities, across the country.
  • As a result they are full of ‘personality’ ~ they aren’t always symmetrical and grow in odd, bumpy shapes that can be hard to slice evenly.
  • Heirlooms have more interesting, varied flavors, whereas commercial tomatoes have had the flavor systematically bred out of them for decades in favor of perfectly round shapes and bright red color.
  • Because Heirlooms aren’t selectively bred to be hardy, they bruise very easily, but their gorgeous color and sweet flavors are worth putting up with a few bumps and bruises.
  • You’ll find heirloom tomatoes in both full size and cherry tomato size, so keep an eye out for them at your local markets. Trader Joe’s carries them most of the year.

Heirloom cherry tomatoes for heirloom tomato gazpacho soup

The colors of heirloom tomatoes are so intriguing…what’s on the outside isn’t always what’s on the inside, and it’s an adventure just slicing one in half. A ‘black’ heirloom tomato might be crimson inside, and a green one might have gorgeous pink veining running through it.

TIP: Use one medium or 2 smaller tomatoes for each bowl of heirloom tomato gazpacho. Blending them up separately allows the subtle colors to shine.

Gazpacho in a cut glass bowl

A classic tomato gazpacho can, if done badly, taste like a cold glass of V8. Not these. Heirloom tomatoes are fruity, sweet, and less acidic than regular tomatoes. A little olive oil loosens and enriches the puree, and a splash of sherry vinegar livens it up. I finely mince the classic gazpacho add-ins like red onions, bell peppers, and cukes for a nice bit of texture.

TIP:ย  To serve, spoon some of the chopped veggies into the bottom of each small bowl, and then top with the tomato puree. Garnish with more of the chopped veggies, and fresh herbs, in contrasting colors.

Heirloom tomato gazpacho in glass bowls

Can you stand it? This heirloom tomato gazpacho would be so pretty at a shower or wedding. I’d love to serve them in tiny ‘shooter’ style glasses ~ imagine all the colors laid out on a big table!

Today I'm making Heirloom Tomato Gazpacho ~ I look forward to making this chilled raw soup from Spain every summer, and this year I've changed it up with some gorgeous multi-colored heirloom tomatoes. This healthy tomato soup is low calorie, gluten free, and stunning!

At dinnertime I handed my husband a spoon and we taste tested to choose our favorite ~ each one really does have its own unique personality, and I haven’t eaten anything this refreshing in a long time, I highly recommend this recipe. And if you love chilled soups as much as I do, follow me on Pinterest, my CHILLED SOUPS board is one of my favorites!

3.4 from 82 votes

Heirloom Tomato Gazpacho

Course Appetizer
Cuisine Mediterranean
Total Time 20 minutes
Yield 4 servings
Author Sue Moran


  • 4 large assorted heirloom tomatoes or 8 small to medium tomatoes
  • 8 Tbsp extra virgin olive oil
  • 4 Tbsp sherry vinegar or more to taste
  • 4 peeled garlic cloves optional
  • salt and fresh cracked pepper to taste
  • 1/2 cup finely minced cucumber I used small Persian cukes and didn't peel
  • 1/2 cup finely minced yellow bell pepper
  • 1/2 cup finely minced pale green cubanelle pepper or other sweet green pepper
  • 1/2 cup finely minced red onion
  • 2 Tbsp finely minced black olives


  • cilantro leaves
  • basil leaves
  • thinly sliced jalapeno


  • Work with each color tomato separately. Cut the tomato in large chunks and add to a food processor or high speed blender. Add 2 tablespoons of olive oil, 1 tablespoon of vinegar, and one garlic clove, if using. Blend until smooth. Add salt and fresh cracked black pepper to taste. Do this with all four of your tomatoes and then refrigerate the purees until they are nice and cold before serving.
  • When ready to serve, put some of the minced cuke, onion, and pepper in the bottom of each of 4 small bowls. Fill each bowl with gazpacho, and then top with a contrasting color of cuke, pepper, onion, or olives.
  • Serve cold, garnished with fresh herbs and jalapeno slices. I like more cracked pepper, too.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Only have red tomatoes? ~ no problem, the original is made with red ripe tomatoes.
  • Worcestershire sauce gives gazpacho a nice kick, as does hot sauce.
  • If you have some truly wonderful olive oil, drizzle more on just before serving.
  • For a rustic look garnish with homemade croutons.
  • If you’re stuck with bland tomatoes, puree them with some jarred roasted red peppers for a color and flavor boost.
  • There are lots of chilled soup recipes out there, Chilled Cucumber Soup is a classic, but I also love this Spicy White Bean and Corn Soup, and this Chilled Persian Yogurt Soup, isn’t it gorgeous? And if you’re adventurous, I think this Chilled Raspberry Chile Soup sounds incredible.



Don’t forget to pin this Heirloom Tomato Gazpacho!


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Jenise Esposito
    August 5, 2020 at 1:24 pm

    5 stars
    Do you need to peel the tomatoes?

    • Reply
      August 5, 2020 at 2:25 pm

      No, I never do.

  • Reply
    August 19, 2019 at 1:39 pm

    They look amazing! Since tomatoes come in such a variety of sizes, can you give an estimate of the weight needed for this recipe? Thanks!

  • Reply
    Alejandro "Sandy" Bermudez
    April 14, 2019 at 1:38 pm

    Almost the way I make it, except for the olives. I am eager to get them to.

  • Reply
    August 4, 2018 at 7:12 am

    5 stars
    Sue, this is a wonderful colorful recipe, which I did yesterday. Thank you! Would like to ask you if the tomato blend freezes well. I have a lot of tomatoes coming up and would like to have the cazpacho early fall, when some days are still hot …..

    • Reply
      August 4, 2018 at 8:15 am

      Yes, you can freeze this, it works great. I’d defrost it in the refrigerator overnight, and you’ll need to give it a good stir before serving. Of course don’t add the garnishes, do them fresh, when you’re ready to eat! This is a great way to preserve fresh tomatoes, which can’t be frozen in their whole state.

  • Reply
    Cindy Lewandoski
    April 25, 2018 at 7:44 am

    Your photography is getting more and more amazing!! Everything you do is so fabulous!!!!

    • Reply
      April 25, 2018 at 8:02 am

      Thanks for making my day Cindy ๐Ÿ™‚ I remember this photo session so clearly, it was a joy to work with those tomatoes!

  • Reply
    Laura | Tutti Dolci
    August 13, 2017 at 8:44 pm

    So gorgeous! Love the varied colors to really highlight the stunning heirlooms!

  • Reply
    Chris Scheuer
    July 22, 2017 at 3:45 am

    I can just picture you at the farmer’s market Sue, scarfing up the pretty tomatoes! These gazpachos are gorgeous and I’m sure each one tastes subtly different as the heirlooms each have their own wonderful flavor!

  • Reply
    July 22, 2017 at 1:10 am

    Sweet Heavens ! You make miracles ! Thank you so much !

  • Reply
    Milena | Craft Beering
    July 21, 2017 at 3:31 pm

    I’d eat heirloom gazpacho no matter the color:), but your color coded presentation takes it to a whole new level! Gorgeous.

    • Reply
      July 21, 2017 at 4:25 pm

      The only one missing was a nice cool green…maybe next time ๐Ÿ˜‰

  • Reply
    Katherine | Love In My Oven
    July 21, 2017 at 3:04 pm

    These are so delicious looking, I can’t wait to make it and serve it to my next dinner guests! I’ve never successfully grown heirlooms but I’ve spied them at my farmer’s market!

    • Reply
      July 21, 2017 at 4:27 pm

      Wouldn’t it be fun to lay out a gazpacho bar with the various colors and all the add-ins for people to help themselves?

  • Reply
    July 21, 2017 at 1:50 pm

    I bought my first heirloom tomatoes last week . Your multi colored gazpacho looks like a work of art. Pinned for later!

    • Reply
      July 21, 2017 at 1:56 pm

      Oh wow, you’re in for a treat Gerlinde!

  • Reply
    Jane, The Heritage Cook
    July 21, 2017 at 1:40 pm

    So gorgeous and just what I needed to figure out how to use up all the tomatoes we have right now! Thanks!!

  • Reply
    Bec @ It's Yummi
    July 21, 2017 at 12:54 pm

    I’m absolutely in love with the vibrant colors of the soups, Sue! Heirloom tomatoes are difficult to find in Wisconsin, but I’m definitely going to be looking for some!

  • Reply
    July 21, 2017 at 12:00 pm

    Wow! I bet each color has a unique flavor, wondering which one you liked the best? We tried to grow Heirlooms 2 years ago and it is just too cold and windy where we are, lovely post Sue!!!

    • Reply
      July 21, 2017 at 12:36 pm

      Oh gosh, I should have taken note of which one was my fave…but they were all good. And I’m impressed that you tried to grow heirlooms, I’m pretty much of a black thumb when it comes to growing tomatoes and have to rely on my farmers market.

  • Reply
    July 21, 2017 at 9:46 am

    Absolute gorgeousness?

    • Reply
      July 21, 2017 at 12:37 pm

      I can’t take credit Monique, nature’s colors are so incredible…

  • Reply
    Susan McKenna
    July 21, 2017 at 9:42 am

    These are so beautiful! Just love gazpacho! I’m forwarding this to my heirloom tomato-growing (among many other varieties) son. You are so creative… and a great cook. I’m ready for a new blender. Is there a Vitamix model or other blender you recommend? Awaiting your cookbook!

    • Reply
      July 21, 2017 at 10:27 am

      Hi Susan! Thanks for the kind words…and as for the Vitamix there are so many models it’s staggering, but from what I understand the brand is pretty consistent and they are all good, and it kind of comes down to your budget and what you want to use it for. I have one that came with the dry blender container, and that allows you to grind grains into flour, which I love.

  • Reply
    [email protected] is How I Cook
    July 21, 2017 at 9:28 am

    Only you would come up with this! So gorgeous it makes me want to have a luncheon just to celebrate!

    • Reply
      July 21, 2017 at 9:51 am

      I know!

  • Reply
    July 21, 2017 at 9:27 am

    Such a beautiful array of soups. So colorful and delicious looking.
    Pinned it as well.

  • Reply
    Kim | The Baking ChocolaTess
    July 21, 2017 at 9:15 am

    I love all the colors!! So gorgeous Sue!!

    • Reply
      July 21, 2017 at 11:30 am

      Thanks Kim, I could have gone on forever if I hadn’t run out of tomatoes ๐Ÿ™‚

  • Reply
    Marie | Yay! For Food
    July 21, 2017 at 8:50 am

    Gazpacho is so perfect for the summer! The colours are so stunning from the Heirloom tomatoes and it looks like it would taste so wonderful and refreshing! Love the idea of adding a little Worcestershire sauce to give it a little kick!

    • Reply
      July 21, 2017 at 11:31 am

      Worcestershire sauce is such a fun secret ingredient ๐Ÿ™‚

  • Reply
    Annie @ Annie's Noms
    July 21, 2017 at 8:35 am

    Chilled soup is my jam in the Summer too! I just seem to struggle with anything hot when it’s hot, it makes me feel so ill! I love this gazpacho and all the different colours, just so pretty! I’ve got a few different colour tomatoes right now, so think I’m going to make this over the weekend!

    • Reply
      July 21, 2017 at 8:40 am

      I like this method because you only need a tomato or two per bowl. Have fun!

  • Reply
    Tina Dawson | Love is in my Tummy
    July 21, 2017 at 8:27 am

    I did not know so much about heirloom tomatoes, and what better to showcase their brilliance than in a gaspacho! This is absolutely fabulous!

    • Reply
      July 21, 2017 at 8:29 am

      I think they are really making their way into mainstream markets, so hopefully everybody will be able to find them this year!

  • Reply
    [email protected]'s Recipes
    July 21, 2017 at 6:18 am

    Couldn’t agree more with Tricia..these are some prettiest tomato soups ever! The colours are just amazing. Thumbs up for you, Sue.
    Have a wonderful weekend!

    • Reply
      July 21, 2017 at 8:06 am

      Thanks Angie, the nice thing was that they really were delicious, I think heirlooms are perfect for gazpacho.

  • Reply
    Tricia @ Saving Room for Dessert
    July 21, 2017 at 4:42 am

    These are the most beautiful little bowls of soup ever! You have mastered the art of colorful soups for sure and I bet the taste is fantastic. Just harvested our first tomatoes of the season (we were very late planting) and I’ll have to set some aside to give this a try. They make me want to invite somebody over!

    • Reply
      July 21, 2017 at 7:11 am

      Thanks so much Tricia, I had a blast making these, they make me want to throw a party too ๐Ÿ™‚

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