Spicy Heirloom Tomato Gazpacho

by Lauren Rudersdorf

Summer 2022 Issue

Prep time: 10 minutes

Cook time: 40 minutes

Serves: 4

A spicy, chilled summer soup that uses a little of everything from the garden, or an out-of-the-summer CSA box? Don’t mind if we do.

Ingredients

2 medium red Italian frying peppers (or 1 large red bell pepper), seeded and cut into large chunks

2 cucumbers, peeled, seeded, and cut into large chunks

1 jalapeño, quartered

1/2 small yellow onion, peeled and halved

1 shallot, peeled and halved

3 pounds very ripe heirloom tomatoes, cored and cut into wedges (about 9 cups)

1/4 cup red wine vinegar

1 tablespoon kosher salt

1/2 cup olive oil

1/2 pint cherry tomatoes, halved

Directions

Cut 1/2 of a frying pepper and 1/3 of a cucumber into 1/4-inch pieces. Set aside to garnish.

Combine remaining pepper and cucumber pieces with jalapeño, onion, shallot, tomatoes, vinegar and salt in a large bowl. Let sit for 30 minutes, then transfer to a food processor or a blender (in batches if necessary) and process until smooth. Chill until cool.

Stir in olive oil right before serving. Taste and adjust seasonings as desired.

Divide into bowls and garnish with cherry tomatoes and reserved minced pepper and cucumber.

How was it?