Heirloom Tomato Gazpacho

Yellow Heirloom Gazpacho

1 large yellow heirloom tomato
2 tablespoons extra virgin olive oil
1 teaspoon sherry vinegar
1/2 teaspoons Melissa’s chopped garlic
1/2 teaspoon capers
1/4 teaspoons salt
Freshly ground black pepper, to taste

Put all ingredients into the work bowl of a food processor. Pulse until blended. Chill for at least an hour before serving. Top with your favorite garnishes.

Green Heirloom Gazpacho

2 large green heirloom tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon Melissa’s chopped garlic
1/2 teaspoon capers
1/4 of a medium yellow onion
1/4 teaspoons salt
Freshly ground black pepper, to taste

See above for directions.

Red Heirloom Gazpacho


2 large red heirloom tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon Melissa’s chopped garlic
1/2 teaspoon capers
1/4 of a medium yellow onion
6 fresh basil leaves
1/4 teaspoon salt
Freshly ground black pepper, to taste

See above for directions.  In the photo above I topped this with chopped fresh spinach and crumbled bacon and served it as "BLT Gazpacho."

Comments