While we’ve heard that the weather this summer may have been wetter than preferred for tomatoes, we still managed to find some beautiful heirloom tomatoes this past weekend. We found yellow and orange tomatoes – as well as cherry, plum and beefsteak sizes! All of our tomatoes come from one of our favorite Hudson Valley farm stands, Damn Good Honey Farm.
Today, we’re sharing a recipe that we made this past weekend that helped us make our way through the bounty. Keep reading for details on our Yellow Heirloom Tomato Gazpacho. We’ve finessed this recipe over many years and are sharing some of our favorite tips and tricks to make sure that the gazpacho always turns out sweet and flavorful. In the past, we’ve shared recipes for Watermelon and Peach Gazpacho!
For this version, we start by dicing up onions and garlic, and adding them to the bottom of a large bowl. We used one small red onion and half of a white onion. Depending on how garlic-forward you like your gazpacho, use three or four cloves of garlic.
Next, dice up your tomatoes and add them to the bowl – don’t mix it all up quite yet! We used four larger beefsteak style tomatoes, as well as two handfuls of smaller tomatoes. Salt the tomatoes in the bowl, and allow the salt to juice the tomatoes a bit. All of that juice will help to marinate and mellow the raw onions and garlic, and the salt helps to sweeten the already flavorful tomatoes.
We used two cucumbers that we’ve gotten from friends’ gardens. Chop these up and add them to the top of the gazpacho layer cake. Salt them well – the juice from the tomatoes and cucumbers also helps to minimize how much vegetable stock you’ll need to add later on. Chop up one large or three small red peppers (we found ours at Damn Good Honey Farm) and add them to your bowl with more salt.
Once your veggies have juiced for a bit, add big chunks of bread. Slightly stale sourdough is a great option here.
Add a handful or two and then mix up your bowl to help push the bread to the bottom. It should soak up a lot of the juice from the vegetables.
Transfer everything to a blender and add just enough vegetable stock to allow everything to blend together well. We ended up using just a bit more than two cups of stock. Add about two tablespoons of red wine vinegar. We didn’t have a jalapeno on hand, so we also added a few shots of veggie hot sauce for a bit of spice.
As the blender is going, add olive oil to the mix little by little. This will allow the soup to emulsify and produce a much creamier gazpacho.
Once the gazpacho has emulsified, chill it to allow the flavors to develop. We served ours with some beautiful dried tomatoes that we found during our trip to Damn Good Honey Farm!
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We make this soup every year – it’s such a good meal for a hot summer day, especially made with local Hudson Valley heirloom tomatoes!
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