Best Heirloom Tomato Gazpacho Recipe

When air conditioning and fans aren’t enough to keep you cool, you need to start eating fresh foods that lower your temperature, and gazpachos are perfect for this task.

The heirloom tomato gazpacho is an amazing alternative to the traditional Spanish gazpacho, where the heirloom tomatoes get to be the main star.

Making this Spanish soup recipe is super simple, and if you keep reading this article you will learn how to prepare it at home, plus some extra tips.

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Pssst…!!?? You can’t get enough of Gzapacho? Have a look at my other posts:

• Andalusian gazpacho
• Chunky gazpacho recipe
• Cold vegetable soup

Background of the Dish

The traditional gazpacho recipe is one of the oldest dishes from Southern Spain, dating back to the 1600s.

However, variations of this recipe have emerged over time, and the tomato soup with heirloom tomatoes was an instant hit among them.

Alongside the heirloom tomato gazpacho, there are other well-liked variations such as cold asparagus soup and the renowned green gazpacho recipe.

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Things You’ll Need for Heirloom Tomato Gazpacho

The gazpacho ingredientes that you will need are heirloom tomatoes, bell peppers, onion, garlic, and olive oil.

To prepare this heirloom tomato gazpacho you will need a food processor or blender.

Ingredients

• 1kg ripe heirloom tomatoes
• 1 cucumber
• 1 green bell pepper
• 1 red bell pepper
• 1 red onion
• 2 garlic cloves
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• Optional garnishes: chopped cucumber, bell pepper, onion, croutons, or fresh herbs

How to Make Heirloom Tomato Gazpacho – Step by Step Guide

1. The first step in this heirloom tomato soup recipe is to wash and core the tomatoes, then chop them into chunks. Make sure to remove and discard the seeds and any inedible parts, because they give a bitter taste and weird texture to the gazpacho.

2. Now, peel and chop the cucumber and the bell peppers. Remove and discard the seeds from the bell peppers.

3. After that, peel and chop the red onion, and mince the garlic cloves. They don’t have to be even pieces, as you will process them later.

4. With the help of a blender or food processor, combine the chopped tomatoes, cucumber, bell peppers, red onion, garlic cloves, olive oil, and red wine vinegar. Blend until you get a smooth consistency. For a thicker gazpacho add a slice of bread, and for a more liquid one add 1 cup of water.

5. Then, add salt and black pepper to the blended mixture, and taste to adjust the seasoning according to your preference. Keep in mind that the flavors will develop further as the gazpacho chills, so don’t add too much all at once.

6. For the next step, pour the Spanish summer soup into a large bowl or container, cover it, and refrigerate for at least 2 hours to allow the flavors to meld together. 

7. Now, right before serving, give the Andalusian gazpacho a good stir. 

8. For the last step, you can garnish the heirloom tomato gazpacho with chopped cucumber, bell pepper, red onion, croutons, or fresh herbs for added texture and flavor. It is optional, but it gives a nice twist to this cold Spanish soup.

Substitution of Ingredients

Something that we love about this gazpacho recipe is that you can make some changes (even to the main ingredients) and you will still have a delicious Spanish soup as a result.

The first substitution that you can make is using regular tomatoes or even canned tomatoes instead of heirloom tomatoes.

When it comes to bell peppers, onion, and garlic, you can use as many or as little as you like, but keep in mind that they add a lot of flavor to the Spanish cold tomato soup.

If you want to add more vegetables, you can take inspiration from the carrot gazpacho or the zucchini gazpacho and add those veggies to the mix (they work great with the heirloom tomatoes).

The heirloom tomato gazpacho goes very well with seafood, so if you’re curious, try the crab gazpacho and see for yourself.

Do you want to try other Spanish cold soups? Go with the green tomato gazpacho, cantaloupe gazpacho or the cold cauliflower soup recipes.

Tips on Serving Heirloom Tomato Gazpacho

There isn’t just one way of serving the heirloom tomato gazpacho, but as long as you serve it cold, you are on the right track.

You can enjoy this gazpacho for lunch or dinner, and as a main dish or as a tapa (appetizer).

This is a vegan gazpacho, but if you don’t follow that diet then you can top it with shredded manchego cheese, slices of serrano ham, or some bacon bits.

You can transform this heirloom tomato soup into a bloody mary gazpacho by adding some vodka and serving it in shots, or serve it the same way as the gazpacho with shrimp.

Other flavourful gazpachos you need to try before the Summer ends are the tomato basil gazpacho and the cherry tomato soup.

How to Store Heirloom Tomato Gazpacho

Once you finish making this gazpacho easy recipe, you can choose to serve it right away or store it.

We don’t recommend freezing this cold Spanish soup, because it gets a weird texture as most of the liquids crystalize.

However, you can store your best tomato gazpacho covered in the fridge for up to 2 days.

Just make sure to place it in an airtight container, or in a bowl completely covered with plastic wrap (so it doesn’t form a crust on top).

Recipe Card: Heirloom Tomato Gazpacho

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