Heirloom Tomato Gazpacho


3 pounds heirloom tomatoes, peeled and cored
3 small cloves garlic
1⁄2 small yellow onion
1 teaspoon sherry vinegar
5-inch piece of baguette, soaked in water and then squeezed dry
1⁄2 teaspoon salt, plus more to taste
3 tablespoons extra virgin olive oil
pinch of white pepper

For the garnish:
hard boiled egg, chopped
crispy bacon or Serrano ham, crumbled

Combine all of the ingredients except the olive oil (and egg and bacon or ham garnish) and blend, slowly drizzling in the olive oil, with an immersion blender until smooth. Add salt to taste, but keep in mind that the bacon garnish will add saltiness to the soup. Chill for 1 to 2 hours. Garnish with hard boiled egg and bacon or ham. Makes 21⁄2 cups.

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