Sungold Tomato Gazpacho

"Headed off to LA for a long weekend with my husband (today's our 5-year dateiversary!), but enjoying some pre-departure gazpacho on this 85° fall day!"
-- @alison__wu

Recipe Intro From alison__wu

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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: serves 4

Recipe Card


  • 2 pints sungold tomatoes
  • 2 cucumbers
  • 4 sweet or bell peppers
  • 1/3 cup lemon juice
  • 1/2 cup fresh basil
  • 1 jalapeno
  • 1 teaspoon red chili flakes
  • 2 teaspoons salt, plus more for roasting tomatoes
  • black pepper
  • avocado oil
  • Sprouted toasted sesame seeds, microgreens, chives, for topping (optional)


  • Step 1

    Preheat oven to 250F.

  • Step 2

    Toss sungold tomatoes in avocado oil, salt and pepper. Roast in the oven for about an hour.

  • Step 3

    Let cool completely and then blend with peeled cucumber, peppers, lemon juice, basil, jalapeno, chili flakes, salt and black pepper.

  • Step 4

    Strain through a mesh sieve after blended.

  • Step 5

    Top with home sprouted toasted seeds, microgreens, chives and extra tomatoes.