Summer Gazpacho with Heirloom Tomatoes

Gazpacho is a simple, chilled soup made with fresh ingredients. It’s a popular dish to make and serve in summer, not only because that’s when it’s hot outside and no one wants to cook, but it’s best when all the ingredients are locally grown and in season.

Gazpacho with Heirloom Tomatoes
Gazpacho with Heirloom Tomatoes

Try any heirloom tomato you like! We like the Brandywine, Marvel Stripe or the Cherokee Purple.

If you do want to serve it with croutons, check out our recipe in the notes for DIY Croutons using our Moo-Na Lisa Cheese & Herb Bread, made exclusively for Sigona’s by The Midwife & The Baker in Mountain View.

Gazpacho with Heirloom Tomatoes

Summer Gazpacho with Heirloom Tomatoes

Nothing quite says summer like a luscious heirloom tomato, except, perhaps, a bowl of freshly prepared gazpacho. This simple, chilled soup is full of flavor, and is sure to impress. Adapted from “Feast.” Serves 2 to 4.
Prep Time 10 minutes
Cook Time 5 minutes
Chill time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian


  • 2 large heirloom tomatoes
  • 6 basil leaves divided
  • 1 to 2 cloves garlic chopped
  • Salt & pepper to taste
  • Half a cucumber halved, seeded and chopped
  • 6 red grape tomatoes diced
  • Half a shallot thinly sliced
  • Sigona’s Fresh Press extra virgin olive oil for drizzling
  • Optional: Croutons for topping (see note)


  • Chop the tomatoes and place in a large bowl with 4 basil leaves, garlic and salt. Cover and refrigerate for at least 30 minutes.
  • Meanwhile, mix together the cucumber, grape tomatoes and shallot. Chiffonade the remaining 2 basil leaves and stir into the cucumber mixture. Season lightly with salt and pepper. Set aside.
  • Just before serving, remove the basil leaves from the chilled tomato mixture and discard. Blend the tomato mixture with either a blender or an immersion blender until frothy and mostly smooth. It doesn’t need to be completely smooth; some larger pieces of tomato are nice.
  • Ladle the gazpacho into individual serving bowls*, top evenly with some of the cucumber mixture and finish with a drizzle of olive oil. Add croutons, if desired.
  • Chef’s Tip: Chill the individual serving bowls before serving the gazpacho.


Need croutons? Try our DIY Croutons using our Moo-Na Lisa Cheese Bread!
DIY Croutons using Moo-Na Lisa Cheese & Herb Bread

DIY Croutons using Moo-Na Lisa Cheese & Herb Bread

Keyword Gazpacho, heirloom tomatoes
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