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Heirloom Tomato Gazpacho


2 pounds vine ripe heirloom tomatoes, cored and seeded
1 pound red slicer tomatoes, cored and seeded
1 pound cucumbers, peeled, seeded and chopped
½ cup onion, chopped
1/3 cup sweet pepper, chopped
½ cup fresh basil leaves
½ tablespoon dried oregano
2 ounces red wine vinegar
3 ounces olive oil
salt & pepper to taste
2 teaspoons smoked paprika


  1. Dice a small amount of the tomatoes, cucumber, sweet pepper and onion. Mix together in a small bowl. Set aside in the refrigerator.
  2. Combine all the remaining ingredients in a large blender and puree, in batches if needed. Taste and adjust seasoning if needed. Chill.
  3. When ready to serve, pour puree in bowls and top with a spoonful of the tomato mixture that was set aside.