Tag Archives: gazpacho

Heirloom Tomato Gazpacho with Pistachio Herb Pesto

When it’s summertime and you find gorgeous heirloom tomatoes at the farmers market, what do you dream of making? Here’s an effortless, no-cook recipe that uses all of your fresh-from-the-garden produce, perfect for those heat-wave evenings.

In between not-too-smooth and not-too-chunky, the trick to this gazpacho’s perfect body is the emulsifying combo of oil and vinegar. Serve chilled in icy glasses or bowls and top it off with an herbal, nutty Pistachio Herb Pesto for a vegan meal. Protein lovers could add in poached shrimp to make this summer soup a full meal or serve as an appetizer with grilled bread.

Heirloom Tomato Gazpacho with Pistachio Herb Pesto

Serves 4


  • 2 pounds of heirloom tomatoes (I used green zebra and brandywine. The color of your gazpacho may change based on what you use), chopped into 2- inch chunks, seeds removed (just brush them out with your fingertip, don’t squeeze out the juice J )
  • 1 sweet bell pepper, or 4 mini sweet bell peppers, stem, seeds and membrane removed, cut into 2-inch chunks
  • 1 English cucumber, cut into 2-inch chunks, 1/4 cup reserved for garnish
  • 1/4 of a red onion, cut into 2-inch chunks
  • 1/4 cup of parsley leaves
  • 1/2 cup of good quality olive oil…I used organic Spanish olive oil
  • 2 tablespoons of Sherry vinegar or red wine vinegar
  • Freshly ground pepper and sea salt
  • About 10 baby heirloom tomatoes, cut into quarters


Add the tomatoes, bell peppers, cucumber, red onion and parsley into the bowl of a high-speed blender or a food processor. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.

Add the olive oil, vinegar and about 10 cranks of pepper from a grinder and ¼ teaspoon salt. Continue to blend the mixture for about 1 minute, until creamy and emulsified. Taste the gazpacho for seasoning and add more pepper and salt if needed. Put the gazpacho in the refrigerator and chill for at least 2 hours.

When you are ready to serve the gazpacho, divide into chilled glasses or bowls, then top with the reserved cucumber, baby heirloom tomatoes and Pistachio Herb Pesto.

Did you make this recipe? Tag your photo #familyfarmbox

Tomatoes, Zucchini & Cucumber

What a treat to find the makings of gazpacho in my CSA box today. I hadn’t prepared it all summer long, and the sun-kissed tomatoes, hearty cucumbers and zucchini were all the reminder I needed to stretch the season out a little longer. I’ve prepared this chilled soup recipe for so many years as a chunky puree, but discovered a new way to enjoy it from The Pioneer Woman, Ree Drummond, who holds aside some of the diced vegetables to stir back into the soup, making it eat like a crunchy, soupy salad. You can top this with avocado or grilled shrimp, but I like crispy, garlicky croutons and a hit of cilantro almond pesto to add even more body and brightness.

 Chunky Gazpacho with Almond Cilantro Pesto

5 vine-ripened tomatoes, cut into chunks

2 garlic cloves

2 stalks celery, cut into a small dice, divided into two portions

2 cucumbers, peeled and cut into a small dice, divided into two portions

1 zucchini, cut into a small dice, divided into two portions

1/2 red onion, cut into a small dice, divided into two portions

2 cups organic, low sodium tomato juice

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar

dash of hot sauce

salt and pepper

toasted croutons made from French bread

For the pesto

1 bunch of cilantro

2 garlic cloves

1/4 cup of toasted almonds

1/4 cup of olive oil

salt and pepper

Place all of the tomatoes and garlic, and half of the remaining vegetables into the bowl of a food processor or blender. Add tomato juice, olive oil, vinegar, hot sauce and a generous pinch of salt and pepper. Puree until slightly chunky, with small bits of vegetables evident. Stir in the remaining vegetables, taste for seasoning, then chill in fridge for a half hour.

For the pesto: Using a small food processor, blend together the cilantro, garlic, almonds, olive oil and salt and pepper. Taste the pesto for seasoning, then add on top of the gazpacho before serving, along with the crispy croutons.