Heirloom Tomato Gazpacho Recipe

Name: Heirloom Tomato Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe avocado; 1 teaspoon lemon juice; 1 cup heavy cream, whipped until stiff; 2 12 lbs green zebra tomatoes (a specialty variety); 1 large seedless European cucumber, seeded; 12 lb yellow pepper, seeded and stemmed; 14 lb celery rib; 1 cup Italian parsley; 2 poblano peppers, stemmed and seeded; ⅓ cup extra virgin olive oil; 1 tablespoon sherry wine vinegar; 1 tablespoon tomato paste; ½ tablespoon salt; 1 teaspoon fresh black pepper; 4 cups vegetable stock or 4 cups water; 1 yellow red and green heirloom tomato (recommended pneapple for the yellow and brandywine for the red)

Servings: persons

1 ripe avocado
1 teaspoon lemon juice
1 cup heavy cream, whipped until stiff
2 12 lbs green zebra tomatoes (a specialty variety)
1 large seedless European cucumber, seeded
12 lb yellow pepper, seeded and stemmed
14 lb celery rib
1 cup Italian parsley
2 poblano peppers, stemmed and seeded
⅓ cup extra virgin olive oil
1 tablespoon sherry wine vinegar
1 tablespoon tomato paste
½ tablespoon salt
1 teaspoon fresh black pepper
4 cups vegetable stock or 4 cups water
1 yellow red and green heirloom tomato (recommended pneapple for the yellow and brandywine for the red)

1
make the mousse:
2
in the food processor add the avocado and blend with the lemon juice and salt to taste.
3
fold the pureed avocado into the whipped cream.
4
for the gazpacho:
5
take the first 6 ingredients and rough chop them all together.
6
place them in a plastic container with the olive oil, sherry vinegar, tomato paste, salt and pepper.
7
marinate overnight.
8
the next day process the gazpacho in a food processor, it should be smooth enough so it is a soup like consistancy but still with a chunky texture.
9
After the soup is blended stir in vegetable stock and season again with salt and pepper.
10
to garnish:
11
cut heirloom tomatoes into wedges and place them in a spiral in the center of the bowl to serve.
12
place a dollop of avocado mousse in the center.

1129

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ripe avocado, 1 teaspoon lemon juice, 1 cup heavy cream, whipped until stiff, 2 12 lbs green zebra tomatoes (a specialty variety), and more.

Yes, Heirloom Tomato Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Heirloom Tomato Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions