This gazpacho can be made with any tomatoes. I typically use larger heirlooms so that I can peel them, but if I have smaller toy box tomatoes, like the ones pictured above, I’ll throw them into the blender too, skins and all. I’ve found that too much tomato skin in gazpacho can cause it to separate, which affects how pretty it looks in the bowl.
Active Time: 45 minutes
Makes 4 to 6 large servings
Heirloom Tomato Gazpacho
6 medium heirloom tomatoes, 3 red and 3 yellow, peeled and diced into 1-inch cubes (reserve seeds and juices) – make sure to keep the colors separate! I use a vegetable peeler with teeth to peel the skin off – mine is OXO brand.
1 small red onion, cut into 1-inch cubes
1 small English or hothouse cucumber, peeled and cut into 1-inch cubes
1 red bell pepper, cored, seeded and cut into 1-inch cubes
1 yellow bell pepper, cored, seeded and cut into 1-inch cubes
2 tablespoons fresh basil, roughly chopped
2 tablespoons red wine vinegar, divided in half
1 lemon, juiced
2 teaspoons hot sauce, divided – I like Cholula brand
2 teaspoons Kosher salt, divided
½ teaspoon ground black pepper, divided
¼ cup extra-virgin olive oil, divided
¼ loaf of sliced white bread, crusts removed, cut into ½-inch cubes
2 tablespoons olive oil
2 cloves garlic, grated or finely chopped
½ teaspoon Kosher salt
¼ teaspoon ground pepper
4 to 6 teaspoons aged balsamic or balsamic reduction – I like to use Giuseppe Giusti Gran Deposito because it’s thick and syrupy
Extra-virgin olive oil
Maldon sea salt
Preheat the oven to 350° F.
Heirloom Tomato Gazpacho
In a food processor, combine the red tomatoes and any juices, half of the onion, half of the cucumber, all of the red bell pepper, half of the basil, 1 tablespoon red wine vinegar, the juice of ½ lemon, 1 teaspoon hot sauce, 1 teaspoon Kosher salt, ¼ teaspoon black pepper and 2 tablespoons olive oil. Pulse a few times until the mixture is well blended, but still has some texture, like a finely chopped salsa. Transfer the soup to a large bowl.
Next, combine the yellow tomatoes with any juices, the other half of the onion, cucumber, all of the yellow bell pepper, the rest of the basil, 1 tablespoon red wine vinegar, the juice of ½ lemon, 1 teaspoon hot sauce, 1 teaspoon Kosher salt, ¼ teaspoon black pepper and 2 tablespoons olive oil. Pulse a few times until the mixture is well blended, but still has texture, like a finely chopped salsa. Transfer the soup to a separate large bowl.
Place the bread cubes on a parchment paper lined baking sheet. Mix the olive oil and garlic together and drizzle over the bread, tossing to coat. Sprinkle with salt and pepper and toss again. Bake for 10 to 15 minutes, tossing once halfway through, until golden and crispy.
Lay out all serving bowls. Pour one large ladle full of the red gazpacho on one side of the bowl. Pour one large ladle full of the yellow gazpacho into the bowl on the other side. Using a knife, gently swirl the soup colors together until you like the design. Drizzle about 1 teaspoon of the balsamic onto the soup in a circular pattern, then do the same with the olive oil. Sprinkle with a generous pinch of Maldon sea salt, and garnish with some of the croutons and a small sprig of basil. Serve right away.