Heirloom Tomato Gazpacho with Fresh Basil

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This cool, refreshing summer soup makes the best of a big, gorgeous bounty of tomatoes. When your harvest is just beginning or ending, simply divide the recipe in half. For a spicy alternative, use hot peppers in place of the bell pepper.

Yield :  8 cups


  • 3 pounds ripe heirloom tomatoes, cored, seeded, and coarsely chopped
  • 1 cucumber, peeled, halved, seeded, and coarsely chopped
  • 1 red, yellow, or orange bell pepper, or 2-3 Red Hot Chili Peppers, seeded and coarsely chopped
  • ¼ sweet onion, coarsely chopped
  • 2 garlic cloves, minced
  • ¼ cup finely chopped fresh basil
  • 2 cups vegetable or tomato juice
  • ¼ cup red wine or apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1½ teaspoons salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Toasted croutons and fresh basil leaves for garnish


  • Combine half of the tomatoes, cucumber, bell pepper, onion, garlic, and basil in a food processor. Process until finely chopped.
  • Transfer mixture to a large bowl. Repeat with remaining half of tomatoes, cucumber, bell pepper, onion, garlic, and basil. Stir in vegetable juice, vinegar, olive oil, salt, pepper, lemon zest, and lemon juice.
  • Cover and chill 4 hours or overnight to let flavors blend. Add salt to taste, if desired.
  • Serve in chilled bowls and garnish with toasted croutons and fresh basil leaves.


Article by Julia Rutland.

Heirloom Tomato Gazpacho
Heirloom Tomato Gazpacho!