11Heirloom Tomato Gazpacho with Basil Oil

Heirloom Tomato Gazpacho with Basil Oil

Serving Size: 6
Cook Time: 2 hours, 15 minutes
Measurements: Imperial (US)

Nothing says late summer quite like a chilled bowl of refreshing gazpacho. Made with ripe heirloom tomatoes, cucumber, basil, parsley, and peppers, this vibrant soup captures the flavors of the season and makes a beautiful starter for summer dinner gatherings.

Light, fresh, and bursting with garden-inspired flavor, this Heirloom Tomato Gazpacho is best served well chilled alongside a glass of our Pinot Blanc. Lets raise a toast to the bounty of summertime!

Ingredients:

  • 4 lbs Heirloom tomatoes (assorted colors), plus more for garnish – large dice
  • 2 medium cucumbers (about 1 1/2 lbs) – peeled, seeded and cut into large dice
  • 1/2 red bell pepper – seeded and cut into large dice
  • 1/2 yellow bell pepper – seeded and cut into large dice
  • 1/4 cup shallot – diced
  • 1/4 cup fresh basil – roughly chopped, and packed
  • 1/4 cup fresh flat leaf parsley – roughly chopped, and packed
  • 1 clove of garlic – smashed
  • 1/4 cup olive oil
  • 1/4 cup champagne vinegar
  • juice of 1 lemon (about 3 tbsp)
  • 1 1/4 tbsps kosher salt
  • 1/4 cup basil – packed
  • 1/4 cup olive oil
  • 1/8 tsp salt

Directions:

Place the ingredients for the gazpacho in a food processor or blender and blend until smooth (Depending on the size of your food processor or blender it could take 2-3 batches). Stir the batches together in a large soup pot. Cover the gazpacho and place it in the refrigerator and allow it to set for a couple hours to overnight. The longer you let it set the more integrated the flavors will become.

For the basil oil, add the basil, olive oil and salt to a mini food processor or blender and blend until smooth.

Serve the gazpacho chilled, topped with a drizzle of basil oil and a spoonful of freshly diced Heirloom tomatoes.

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