Zesty Heirloom Gazpacho

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Zesty Heirloom GazpachoRecipe

Photo: Jennifer Causey; Styling: Graham Yelton

Green tomato adds nice tang to the mix. White wine vinegar works in place of sherry. Chilled bowls will keep the soup extra refreshing.

Serves 8 (serving size: about 3/4 cup)


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3/4 cup water
2 ounces French bread, crusts removed, torn into small pieces
Cooking spray
3 green onions, trimmed
2 pounds yellow heirloom tomatoes, quartered
5 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry vinegar
1 tablespoon unsalted tomato paste
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
5 garlic cloves
1 seeded serrano chile
1/2 cup seeded and chopped red heirloom tomato
1/2 cup finely chopped green (unripe) tomato
1/2 cup finely chopped zucchini
5 tablespoons chopped fresh cilantro, divided


Active: 25 Minutes
Total: 1 Hour, 25 Minutes

1. Combine 3/4 cup water and bread in a small bowl; let stand 10 minutes.

2. Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.

3. Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro.

Created date

May 2016

Nutritional Information

Calories 145
Fat 9.3 g
Satfat 1.3 g
Monofat 6.8 g
Polyfat 1 g
Protein 3 g
Carbohydrate 14 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 293 mg
Calcium 31 mg
Sugars 7 g
Est. Added Sugars 0 g