Summer Gazpacho with Heirloom Tomatoes

"Summer Gazpacho made with fresh farmers market heirloom tomatoes! It’s been scorching hot in San Diego last few days. I didn’t even want to turn my oven on today! That’s when I am so grateful for my @vitamix. It was definitely working overtime past few days. Today, I made one of my favorite chilled summer soups. The best part about this soup that you can make it way ahead of time or even a day before. Try using all organic ingredients for this Gazpacho. It definitely makes a big difference in flavor."
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  • Recipe Card
Prep time 30mins
Serves or Makes: 6-8

Recipe Card


  • 3 cucumbers, peeled + chopped
  • 1/2 large red bell pepper, stemmed, seeded and cut into ¼" pieces
  • 1 1/2 - 2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges
  • 1/2 large shallot, chopped
  • 1 garlic clove, finely grated (or 1 tsp garlic powder)
  • 2 tablespoon red wine vinegar
  • 1 teaspoon sea salt
  • 3 tablespoon olive oil, plus more for drizzling
  • Garnish: quartered cherry tomatoes, chopped avocados, handful of pepitas for styling, crusty bread


  • Step 1

    Add tomato wedges to a bowl and toss with shallots, garlic, 2 tbsp vinegar, and 1 tbsp salt. Let stand 30 minutes at room temperature to let flavors meld.

  • Step 2

    Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Cool the soup for about 1 hour before serving.

  • Step 3

    Divide gazpacho among bowls. Top with cherry tomatoes, avocado pieces, cucumber, and red pepper pieces, drizzle with olive oil and season with salt. Add chopped purple onions, hemp seeds and pepitas if desired. Serve with bread and lime wedges alongside.