Lunch Recipes

Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho



Heirloom Tomato Gazpacho

Serves: 9


1 red bell pepper seeded and coarsely chopped
1 green bell pepper preferably organic seeded and coarsely chopped
1 large red onion peeled and coarsely chopped
1/3 cup cilantro leaves firmly packed
2 stalks organic celery coarsely chopped
2 green onions ends trimmed coarsely chopped
1 large hot house cucumber peeled and coarsely chopped
2 cloves Melissas organic garlic coarsely chopped
2 pounds purple and red organic heirloom tomatoes coarsely chopped
16 to 22 ounces low sodium V8 juice to taste
2 tablespoons Napa Valley organic olive oil
1/4 cup red wine vinegar
4 teaspoons sherry vinegar
1/2 teaspoon Le Saunier de Camargne Fleur de Sel
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 to 1/2 teaspoon Cholula hot sauce
lemon wedges for garnish optional


Place the peppers in the bowl of a food processor and pulse a few seconds, until finely chopped, but not pureed. It is nice if some pieces are larger than others. Transfer to a large soup pot or bowl. Repeat process with onion and cilantro, celery and green onion, cucumber and garlic, and tomatoes.

Mix the chopped vegetables well and transfer about 2/3 of the mixture in two batches back to the food processor. Add to one of the batches in the work bowl the V8 juice, olive oil, vinegars, salt, pepper, paprika and Cholula hot sauce. Puree the mixture until mostly smooth and olive oil is worked through emulsified. Add it back to the soup pot. Mix with the finely chopped vegetables and chill at least 3 hours, but preferably overnight. Taste and adjust hot sauce, salt, cilantro and juice to thin before serving. Garnish with lemon wedges. Soup will keep in the refrigerator for several days.