Heirloom Tomato Gazpacho
 
Makes 6 to 8 servings
Ingredients
  • 6 large heirloom tomatoes, cut into chunks
  • ½ red onion, finely chopped
  • 1 English cucumber, cut into chunks
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • ¼ cup chopped fresh cilantro
  • ¼ cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • Garnish: multicolor cherry tomatoes, edible flowers
Instructions
  1. In the work bowl of a food processor, combine tomatoes, onion, cucumber, red bell pepper, yellow bell pepper, and garlic; process to desired consistency. Stir in cilantro, olive oil, lemon juice, vinegar, salt, and pepper. Cover and refrigerate for up to 3 days. Garnish servings with cherry tomatoes and edible flowers, if desired.
Recipe by Victoria at https://victoriamag.com/heirloom-tomato-gazpacho-recipe/