Recipe: Heirloom Tomato Gazpacho

Try this summer classic and enjoy a light and healthy dish in under 30 minutes!

Gazpacho basics

Stay cool this summer with vegetables! Gazpacho, a cold soup summer favorite, is packed with tons (and I mean tons) of vegetables. It takes very little time to make, and can include a variety of vegetables—including whatever leftovers you’ve got in your fridge.

Traditional gazpacho includes red tomatoes as the base using a 3:1 ratio of tomatoes to other vegetables. But with the addition of other vegetables, gazpacho can be unique in flavor and texture, producing different types ranging from vibrant red to green and white.

Eat your vegetables!

We know that eating more fruits and vegetables has been linked to potentially reduce the risks of chronic illnesses. Thanks to the abundance of nutrition, they fight inflammation, help maintain a healthier weight, lower blood pressure and so much more.

Tomatoes, the main ingredient in gazpacho, are filled with many nutrients—vitamin C, lycopene, and potassium, just to name a few. Lycopene, the pigment that gives fruits and vegetables their rich red color, is part of the carotenoid family. This antioxidant, a free radical fighter, has been linked to reducing risks for heart disease and cancer. Lycopene is naturally fat soluble, and pairing a small amount of olive oil in this gazpacho makes it even more easily absorbed.

 

Easy Heirloom Tomato Gazpacho

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4-6

Ingredients

3 Roma tomatoes, chopped (makes about 2 1/4 cup)
1 cup heirloom tomatoes, roughly chopped
1 cucumber, seeded and roughly chopped
1 red bell pepper, seeds remove, roughly chopped with seeds removed
2-3 cloves garlic
1 shallot, peeled and roughly chopped
1 teaspoon smoked paprika, optional
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
Optional topping: chopped avocado, basil leaves, hot sauce

Instructions

In a large food processor or high-powered blender, pulse tomatoes until pureed. Add the remaining vegetables, shallot, garlic and paprika. Pulse until blended thoroughly.

Slowly pour in the vinegar and olive oil into the small opening of the processor or blender while blending to evenly distribute the oil.

Transfer to a soup bowl and top with optional toppings or serve as is.

Kathryn Pfeffer-Scanlan MS, RD is a Registered Dietitian and recent transplant to Boulder, Colo. After working as an inpatient dietitian for almost five years in Boston, she is expanding her expertise in the health and wellness industry. Katie is passionate about cooking and food photography, sharing her culinary adventures on her food blog, One Hungry Bunny, and exploring her new Rocky Mountain surroundings. Follow Katie on Facebook, Instagram and Twitter.

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