Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho

Befitting the influential French artiste Claude Debussy’s energetic and rhythmic “Jardins Sous la Pluie” (Gardens in the Rain), the final movement in his Impressionistic solo piano triptych Estampes, Heirloom Tomato Gazpacho conveys bright flavor in every bite. For our version of the chilled soup, cooling cucumber balances spicier ingredients, creating a vibrant harmony.

Heirloom Tomato Gazpacho
Makes 6 to 8 servings
  • 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
  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.

To find more botanical and musically inspired recipes, see “A Note of Floral Beauty” in the March/April 2019 issue, available at Victoriamag.com.

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