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Heirloom Gazpacho

3.13.14       vegetarian | light | starter



3/4 green bell pepper, seeded

1/2 cucumber, peeled and sliced

2 cloves garlic, chopped

1/2 cup olive oil

2 day-old crusty bread rolls, cut into thick slices

6 heirloom tomatoes, peeled and quartered

1/2 tablespoon kosher salt

1 T yellowdot hot sauce + 1 t

1 pinch cayenne pepper

1/2 teaspoon balsamic vinegar

1/4 teaspoon olive oil


This chilled soup is satisfying and still very healthy. The vegetables are not cooked so all vitamins are preserved.



Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt, cayenne pepper and yellowdot. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve. Top with yellowdot to taste.

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