Heirloom Tomato Gazpacho

This gazpacho is the perfect way to use any "seconds" or bruised tomatoes.  This soup showcases summer tomatoes at their prime.  This soup requires a little bit of patience; time allows the building of flavors and complexity.  Gazpacho is best served chilled, with tons of garnish, and is best the second day.

yields approx. 2 quarts

  • 5 large heirloom tomatoes, cored and roughly chopped
  • 1 bell or sweet pepper chopped
  • 1 small cucumber chopped
  • 1 T sherry vinegar
  • 2 T kosher salt
  • 1/3 C olive oil
  • cilantro, pepitas, finely diced cucumber, sliced jalapeño, flake salt, cracked black pepper, and good olive oil for garnish

Gazpacho:

In a non-reactive bowl, combine tomatoes, pepper, cucumber, vinegar and salt.  Allow vegetables to sit at room temperature for an hour; this helps the breakdown cellulose structures and draw out water.  Add all of the vegetables and their liquid to a high-speed blender.  Blend while streaming in olive oil.  Strain soup over a fine mesh strainer; season with salt and pepper to taste.  Refrigerate soup for at least 24 hours before serving.

 Plating:

Pour gazpacho into bowl.  Top with chopped cilantro, pepitas, and sliced jalapeño along perimeter.  Spoon finely diced cucumber in center of the bowl.  Finish with a drizzle of good olive oil and a pinch of flaky salt.