Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Green heirloom tomatoes gives this gazpacho its vibrant hue, and sets it apart from the traditional red variety. To keep the gazpacho from being too thin (tomatoes release a lot of juices when pureed), sliced bread is added to thicken the soup. Olive oil gives it its creamy texture, while cayenne pepper and red wine vinegar amp up the flavor and lend some zest. Be sure to let the gazpacho refrigerate before serving—after all, this is a chilled soup—then top each bowl with a dollop of sour cream. It’s the perfect dish to serve at a late-summer dinner party.

Robin Bashinsky

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
10 mins
total:
1 hr 10 mins
Yield:
4 (serving size: 1 cup gazpacho, 1 Tbsp. sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process chopped heirloom tomatoes, bread, oil, vinegar, salt, cayenne pepper, and 1 cup of the chopped cucumber in a blender until smooth. Transfer to a bowl. Stir in cherry tomatoes and remaining 1 cup chopped cucumber. Chill 1 hour. Ladle gazpacho into each of 4 bowls; dollop evenly with sour cream.

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Nutrition Facts

256 calories; fat 18g; saturated fat 4g; cholesterol 4mg; sodium 627mg; protein 6g; carbohydrates 23g; sugars 11g; fiber 5g; iron 2mg; calcium 79mg.
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