Heirloom Tomato Gazpacho Recipe

HEIRLOOM TOMATO GAZPACHO, serves six to eight Gazpacho_image Recipe from The Olive Harvest Cookbookby Head Chef Gerald Gass (Chronicle Books, 2004). The quality of this soup depends on the quality of the tomatoes, so you must use tomatoes that taste great out of hand. Head Gardener Margaret Koski-Kent grows many heirloom varietals for us. Each is subtly different, but they all share a great flavor that is often sweeter and more acidic than commercial tomatoes.
  • 3 1/2 pounds vine-ripened heirloom tomatoes, cut into chunks*IMG_5328
  • 1 unpeeled Armenian, English or Japanse cucumber, cut into chunks*
  • 1 red onion, cut into chunks
  • 1/2 habanero chile, stem, seeds and ribs removed
  • 2 large cloves garlic, cut in half
  • 2 tablespoons sherry vinegar
  • 1/4 cup McEvoy Ranch extra virgin olive oil
  • 1/2 teaspoon sea salt or kosher salt
  • 1/2 teaspoon freshly ground pepper
  • McEvoy Ranch extra virgin olive oil or plain yogurt for garnish
  • chopped fresh mint for garnish
  1. In a nonreactive container, combine the tomatoes, cucumber, onion, chile, garlic, vinegar, olive oil, salt and pepper. Cover and refrigerate for at least 12 hours or up to 36 hours, stirring once or twice.
  2. Working in batches, process the tomato mixture in a blender until smooth. Pass the puree through the fine screen of a food mill placed over a bowl. Taste and adjust the seasoning. Serve immediately in chilled bowls with a drizzle of olvie oil or yogurt and a sprinkle of mint.
*Heirloom tomatoes and cucumbers from our McEvoy gardens will be available in our San Francisco Ferry Building shop in the coming weeks!