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Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho

  • Yield: 2 servings
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  • 1 cup Extra virgin olive oil
  • 2 tbsp Sherry vinegar, or more to taste
  • 1/2 tsp Red tabasco sauce
  • 1/2 Cucumber, peeled, seeded, and cut into large chunks
  • 1/2 Red onion, cut into large chunks
  • 2 tbsp Fresh flat-leaf parsley leaves
  • 2 tbsp Fresh basil leaves
  • 1 clove Garlic
  • 1 tsp Salt, or more to taste
  • 3 Heirloom tomatoes, cut into large chunks


  1. Place the oil, vinegar and tabasco in a blender and pulse for a few seconds. Add the cucumber, onion, parsley, basil, garlic and salt and blend until smooth.
  2. Add the tomatoes, a few pieces at a time, and blend until the mixture is smooth.
  3. Chill gazpacho in the refrigerator for at least 2 hours before serving.
  4. When ready to serve, whisk gazpacho and season with more salt or vinegar to taste.
  5. Drizzle with a little olive oil and serve immediately.


Recipe adapted from