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Cooling Heirloom Tomato & Jalapeno Gazpacho


Okay, I know that gazpacho can be a bit polarizing. And maybe if you're camp anti-gazpacho, you might be thinking....Really, cold soup?? Have you no creativity? And truthfully, until fairly recently, I would have had the same reaction. Then I had a gazpacho that changed the game for me. And now my life is divided into two categories before gazpacho and after gazpacho. (okay, not really but you get it).


There are many different variations of gazpacho and no matter what flavor profile or type you prefer, texture is integral in separating the good from the not so good.


This gazpacho is silky smooth, cooling, and deeply refreshing. Its easy enough to throw together for a light and easy dinner on a hot summer night but also elevated enough to serve at a dinner party for your favorite people. The flavors of the tomatoes are brought to life with the addition of the cucumber and shallot and the jalapeno gives it a little complexity and heat. Its the epitome of elevated simplicity.



The recipe below is incredibly simple and straightforward but I can't emphasize enough, the importance of fresh, ripe, organic produce.


The heirlooms should be bright and vivid...


The peppers should be verdant...


The feta should be Greek...


The cucumbers should be crisp...


You get it, the ingredients are minimal and humble but the quality matters. Don't skip the good stuff.




 

Cooling Heirloom Tomato & Jalapeno Gazpacho

(Serves 3-4)


3 Large Heirloom Tomatoes (roughly chopped)

1/2 Red Onion (roughly chopped)

4-5 Small Sweet Peppers (roughly chopped)

1 Medium English Cucumber (roughly chopped)

1/4 Small Jalapeno - or more if you like extra spice (seeded and washed)

1 Small Shallot

1/2 Clove Garlic

1/4 Cup Avocado Oil

2 Tbsp Champagne Vinegar

Salt

Feta (for garnish)

Crackers (for serving)


In a high speed blender, add the tomatoes and blend until liquified and smooth. Next add in the onion, peppers, cucumber, jalapeno and continue to blend until smooth. Next add in the shallot and garlic and continue to blend until smooth. Lastly, pulse in the avocado oil and champagne vinegar, blend until emulsified. Season with salt to taste.


To serve, top with diced cucumber, cubed feta and some whole grain crackers or flatbread.





















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