Dilly Heirloom Gazpacho

If you’ve been reading my blog for any length of time now, you probably know that I’m not really a tomato fan. Sure, I’ll eat salsa, ketchup, tomato based soups, and drink the occasional Caesar, but I loathe how those red, juicy rounds always show up in sandwiches & burgers, as the base of pasta sauces, and slathered on my pizza. I will admit though, they are quite pretty to look at, especially all the different heirloom varieties out there.

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It always makes me a little sad to pass by such gems when I’m at the produce market, simply because they look so lovely. But when I saw a fellow tomato disliking blogger turn their heirloom tomatoes into a gazpacho, I knew I needed to do the same.

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Gazpacho is one of those things I’ve always thought I should try making, but never had. It seemed simple enough – take a bunch of fresh veggies, herbs, and seasonings, and blend away. A simple summer soup – no need for a pot to heat it in or anything. And as luck would have it – heirloom tomatoes were on sale at my store! I consulted recipes in a few of my cookbooks, as well as Mama Pea’s original, then went ahead and made up my own.

 

Dilly Heirloom Gazpacho

serves 4 – 6

A refreshing, tangy soup that requires little more than a knife and a blender. Dill gives this gazpacho an unexpected but delightful twist on the classic recipe. Use any variety of tomatoes you like – the redder they are, the redder your soup.

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  • 650 g (approx 1.5 lbs) heirloom tomatoes (or your favourite variety)
  • 1/2 medium red onion
  • 1/2 red pepper, deveined and seeded
  • 1/3 long English cucumber
  • 2 stalks of celery, leaves included (if any)
  • 2 cloves garlic
  • 2 – 3 tbsp fresh dill
  • 1/4 cup fresh herbs (I used basil and parsley)
  • juice of 1 lime
  • 1 – 2 tbsp white wine vinegar
  • 2 tbsp olive oil (optional)
  • dash of tobasco
  • sea salt & fresh ground pepper to taste

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1. Very roughly chop all of your vegetables – only enough so your food processor or blender of choice can handle them.

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2. Add all ingredients to your blending device of choice and blend until smooth.

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3. Taste for seasonings, and adjust vinegar, tobasco, salt, and pepper to your liking. Serve with sprigs of dill, or maybe even a little sour cream or Greek yogurt.

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*Note – Depending on the acidity of your tomatoes, you may want to adjust the vinegar in your gazpacho. I listed the olive oil as optional, since I forgot to add it to mine. It tasted great without, but I imagine it would add a nice richness and mouthfeel to the soup.

 

I enjoyed my soup for lunch with some dolmades and falafel, with a little tzatziki for dipping. An eclectic assortment, united by dill. 

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Categories: Raw, Recipe, Vegan

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2 Comments on “Dilly Heirloom Gazpacho”

  1. August 17, 2010 at 3:24 pm #

    i dont understand you tomato haters. you’re missing out!

  2. August 17, 2010 at 5:11 pm #

    I just can’t seem to do cold soup. Not sure why, it just kinda freaks me out! I love tomatoes, though. But you and my hubby are twins when it comes to tomato likes/dislikes!

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