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Heirloom Tomato Gazpacho
In The Kitchen

Heirloom Tomato Gazpacho

In the heat of the summer, this chilled gazpacho hits the spot. Serve this super flavorful dish for an elegant start to a summer meal, or as a refreshing light bite to cool you down. If you want to make this a more substantial dish, just add some grilled corn, grilled shrimp, and minced cucumbers to the finished recipe for a meal everyone will love.


By Elizabeth Palmer Starnes


Serves 4, generously

Total Time: 1 hour (plus time to chill)




  • 2 pounds ripe heirloom tomatoes, halved
  • 2 red bell peppers, seeded and halved
  • 2 red onions, peeled and quartered
  • 4 cloves garlic, peeled
  • ¼ cup extra virgin olive oil, plus more to serve
  • 1-2 tablespoons red wine vinegar
  • Salt and pepper
  • Hot sauce, crumbled feta cheese, and fresh basil, to serve (optional)




  1. Preheat your oven to 400 degrees. On a baking sheet, toss the tomatoes, peppers, onions, and garlic with the olive oil, and sprinkle with salt and pepper. Toss to combine, and roast for 35-45 minutes, until everything is tender and slightly golden brown in places.
  2. In a high-speed blender, add ½ the roasted vegetable mix, and ¾ cup of cold water, and puree until very smooth. Transfer to a bowl, and repeat with the remaining vegetables and another ¾ cup of cold water. Stir all the gazpacho together, and add in the red wine vinegar to taste. Season to taste with salt, pepper, and hot sauce if using.
  3. Chill your gazpacho for 3-4 hours, or overnight. Check the seasoning again before serving. To serve, divide the gazpacho between bowls, and top with a drizzle of olive oil, and a sprinkling of feta cheese and fresh basil. Enjoy!



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