Heirloom Tomato Gazpacho (THM FP)

Heirloom Tomato Gazpacho (THM FP)

I know what you might be thinking, "Soup in the summer? It's way too hot for that mess!" This is not your momma's tomato soup.

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Gazpacho is a cold tomato-based soup with raw vegetables. Normally, I do this with all red roma tomatoes, but this time I wanted to show the colors of summer by using multi-colored heirloom tomatoes. I am THE tomato gal, and in the summer time there's nothing more beautiful to me than a rainbow-colored array of fresh tomatoes.

What makes this soup so effortless is that it comes together in your food processor. No extraneous cooking required - just choppity chop, stir, and chill.

Start by peeling and seeding the tomatoes. They will give off a lot of juice, so peel and seed them over a measuring cup or bowl with a fine strainer over top. This way, the seeds will separate and you can keep the juice. Roughly chop the tomatoes after seeding, and add them to a food processor. Pulse until desired consistency, I tend to go for smaller pieces. Press the seeds and any tomato pieces through the sieve to release as much juice as you can. Add enough water to make 1 cup, and add it to a large bowl with the chopped tomatoes.

Peel cucumber and chop into large pieces. Add it to the food processor and pulse until you have small chunks. Add it to a large bowl with the tomatoes.

Follow the same process for the onion, garlic, and bell pepper.

Add the vinegar, EVOO, salt and pepper and adjust seasoning as necessary.

Pop a lid on your bowl and refrigerate for at least 8 hours before serving. If you go overnight the flavor will be even better!

When you're ready to serve, pluck a few large leaves of fresh basil, stack them one on top of the other, roll them up and slice across. This will give you beautiful ribbons of fresh basil. *NOTE: Don't add the basil to the rest of the soup as the vinegar can break it down, only on what you're serving right now.

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What's best about this recipe, besides the fact that there's zero cooking involved, is the longer it sits the better it gets. You can prep it on a Monday and eat it on Friday.

Alone, this recipe is a THM FP. To go into S territory, you can add an extra drizzle of EVOO over the top of your soup and have a salad on the side, or a fatty protein of your choice (grilled salmon would be delicious!). To lean towards E, you can have a few pieces of nice crusty sourdough on the side (this was my direction, because this soup NEEDS a hunk of bread for dipping) and a lean protein (grilled chicken with a little lemon juice, perhaps). It's also fantastic stand alone as a light lunch - any way you have it, you can't go wrong with this one.

Heirloom Tomato Gazpacho (THM FP)

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