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Zesty Heirloom Gazpacho

Photo: Jennifer Causey; Styling: Graham Yelton

Active time 25 mins
Total time 1 hr, 25 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.