Heirloom Tomato & Persian Cucumber Gazpacho
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1.5 lbs sweet heirloom tomatoes (red is best for color, we use purple Cherokee)
.5 lb Persian cucumber
1 medium shallot
2 tbs chopped Italian parsley
1.5 tbs Chianti vinegar
1-1.5 cups cold water
salt
feta
avocado
good olive oil to drizzle
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Rough chop tomatoes, cucumbers, shallot & parsley and add to blender. Add water 1 cup of water, vinegar and a heavy pinch of salt. Blend on medium until desired texture, I prefer it smooth but with small chunks so that it has some texture. Season again and adjust consistency with water if needed. Keep in mind, you will need more water if you are eating it right away but if you are making it ahead of time keep it on the thicker side because the tomatoes and salt will make cause it to become thinner in time. Make sure you stir the soup before you serve it, as it will separate the longer it sits.
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Serve garnished with cucumber slices, diced avocado, feta and a sprinkle of olive oil.
Heirloom Tomato & Persian Cucumber Gazpacho
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
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1.5 lbs sweet heirloom tomatoes (red is best for color, we use purple Cherokee)
.5 lb Persian cucumber
1 medium shallot
2 tbs chopped Italian parsley
1.5 tbs Chianti vinegar
1-1.5 cups cold water
salt
feta
avocado
Rough chop tomatoes, cucumbers, shallot & parsley and add to blender. Add 1 cup of water, vinegar and a heavy pinch of salt. Blend on medium until desired texture, I prefer it smooth but with small chunks so that it has some texture. Season again and adjust consistency with water if needed. Keep in mind, you will need more water if you are eating it right away but if you are making it ahead of time keep it on the thicker side because the tomatoes and salt will cause it to become thinner in time. Make sure you stir the soup before you serve it, as it will separate the longer it sits.
Serve in chilled bowls, garnished with cucumber slices, diced avocado, feta and a sprinkle of olive oil.
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Used in this post: Pigeon Toe Askew Collection Double Folded Bowl, Vita Prep Blender, we love tomatoes from Tutti Frutti Organic Farm and Barrel Aged Feta from Mt. Vikos.
