Easy Heirloom Tomato and Cucumber Gazpacho
A fulfilling meal in under 30 minutes! Try this summer classic, Heirloom Tomato, and Cucumber Gazpacho for a healthy summer dish this season!
Ingredients
Units
Scale
- 3 Roma tomatoes, chopped (makes about 2 1/4 cup)
- 1 cup heirloom tomatoes, largely chopped
- 1 cucumber, seeded and largely chopped
- 1 red bell pepper, largely chopped with seeds removed
- 2-3 cloves garlic
- 1 shallot, peeled and largely chopped
- 1 teaspoon smoked paprika, optional
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- Optional topping: chopped avocado, basil leaves, hot sauce
Instructions
- In a large food processor or high powered blender, pulse tomatoes until pureed consistency.
- Add the remaining vegetables, shallot, garlic, and paprika. Pulse until blended thoroughly.
- Slowly pour in the vinegar and olive oil from the small opening of the processor or blender while blending to evenly distribute the oil. Turn off the food processor.
- Transfer to a soup bowl and top with optional toppings or serve as is.
