Heirloom Tomato Gazpacho

By carabara14

Ingredients

• 6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
• 1 medium red onion, cut into 1/4-inch cubes
• 3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
• 1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
• 1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
• 1/4 cup fresh cilantro, roughly chopped
• 2 tbsp red wine vinegar
• 1 lemon, juiced
• 1/2 tbsp Tabasco
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 8 tbsp aged balsamic vinegar

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preparation

In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

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