Heirloom Tomato Gazpacho

Yellow Heirloom Gazpacho

1 large yellow heirloom tomato

2 tablespoons extra virgin olive oil

1 teaspoon sherry vinegar

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."