Best Heirloom Tomato Gazpacho Recipes

Heirloom Tomato Gazpacho image

Yield Makes 8 servings

Number Of Ingredients 12

6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
1/4 cup fresh cilantro, roughly chopped
2 tbsp red wine vinegar
1 lemon, juiced
1/2 tbsp Tabasco
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 tbsp aged balsamic vinegar

Steps:

In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho image

Yield Makes 4 servings

Number Of Ingredients 15

Gazpacho:
1 pound ripe green heirloom tomatoes, cored, cut into large chunks
1 6-inch piece unpeeled English hothouse cucumber, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salted roasted Marcona almonds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon (or more) coarse kosher salt
Sandwiches:
8 1/3-inch-thick slices brioche or challah, trimmed to 5x3 inches
1 8-ounce package smoked mozzarella cheese, cut into 1-inch-wide by 1/8-inch-thick slices
2 large heirloom tomatoes (preferably Brandywine), cut into 1/4-inch slices
1/4 cup (1/2 stick) butter

Steps:

For gazpacho:
Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day.
For sandwiches:
Cut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact.
Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half.
Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.