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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 mins
Cook Time 5 mins
Chill time 30 mins
Total Time 45 mins
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