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Heirloom Tomato Gazpacho

From Our Kitchen


5 lbs. ripe heirloom tomatoes (the bigger the variety the better)
1 medium size cucumber, peeled, seeded, cut into cubes.
1 cup red onion, diced
1 each green & red bell pepper, seeded & diced
2 Tbsp. sherry vinegar
1 Tbsp. lime juice
1 Tbsp. extra virgin olive oil
Splash of Tabasco
1 Tbsp. orange juice
¼ tsp. pepper
2 tsp. salt


Cut the tomatoes in half crosswise and, over a strainer, squeeze out the juice and seeds. Save the juice to add to the soup and discard the seeds. Puree half the tomatoes in a blender or food processor and coarsely chop the rest.

Combine all of the tomatoes, the onion, cucumber, bell pepper, and olive oil also in a large bowl. Season with 2 tsp. salt, ¼ tsp. pepper, vinegar, lime, and orange juice.

Refrigerate and let sit for at least 1 hour before serving, to allow the flavors to develop. Serve chilled.

Makes about 12 cups.

Serves 4-6