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Heirloom Tomato Gazpacho

Gazpacho is actually quite flexible, so substitute ingredients as desired.


1 white onion, diced
2-3 hot chili, seeded and diced (if you’re into chilis, you may want to try a few different kinds)
1-2 cloves garlic, crushed
6 lg mixed heirloom tomatoes, seeded and diced (all green ones and you’ll get a nice green soup!)
2 tbsp toasted ground cumin
1 tsp ground coriander seed
1 cups lime juice
2-3 sweet peppers, finely diced
1 sm red onion, diced
1 English cucumber, finely diced
Salt and pepper to taste


  1. In a saucepan, cook the onions slowly in olive oil until translucent, about 5 min.
  2. Add chilis and continue cooking for 5 min.
  3. Add garlic and tomatoes and simmer for 15- 20 min.
  4. Add water or stock to desired consistency—about a quart (or use more tomatoes).
  5. Add cumin and coriander and simmer slowly for one hour. Allow to cool to room temperature.
  6. Puree in blender, in batches as needed. Add lime juice and all remaining diced vegetables.
  7. Season to taste with salt and pepper.