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Heirloom Tomato Gazpacho


2 cucumbers, halved and seeded, but not peeled

3 medium-large sweet red peppers, cored and seeded

2 pounds heirloom tomatoes

2 red onions

6 garlic cloves, minced

6 cups tomato juice, homemade or organic

½ cup sherry vinegar

3 T. extra-virgin olive oil

1 tablespoon kosher salt

1 ½ teaspoons freshly ground black pepper

Pinch smoked paprika

Croutons for garnish


  1. Roughly chop the cucumbers, bell pepper, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
  2. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, smoked paprika and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
    Serve with croutons.