Heirloom Tomato Gazpacho
Heirloom Tomato Gazpacho ~ healthy raw tomato soup from Spain with heirloom tomatoes for a colorful summer treat!
Servings: 4 servings
Ingredients
- 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 cloves garlic, (optional), peeled
- 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
Garnish
- cilantro leaves
- basil leaves
- thinly sliced jalapeno
Instructions
- 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.
Nutrition
Serving: 1 cup · Calories: 305 kcal · Carbohydrates: 11 g · Protein: 2 g · Fat: 29 g · Saturated Fat: 4 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 21 g · Sodium: 73 mg · Potassium: 462 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 2018 IU · Vitamin C: 92 mg · Calcium: 32 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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