Recipe: Yellow Heirloom Tomato Gazpacho with Lime Oil and Fresh Mint


Here’s a recipe for Yellow Heirloom Tomato Gazpacho with Lime Oil and Fresh Mint  from Journal News contributor Viviane Bauquet Farre. You can peruse her blog at

Photo by Viviane Bauquet Farre.

Did you know? Yellow heirloom tomatoes — like the Yellow Taxi, Golden Jubilee, Amana Orange, Yellow Brandywine or Bicolor Mortgage Lifter — are slightly sweet, juicy and fleshy. They also have very few seeds, making them perfect candidates for gazpacho. The lime-infused oil drizzled just before serving brings out the tomatoes’ flavor even more.

The recipe, after the jump.

Yellow Heirloom Tomato Gazpacho with Lime Oil and Fresh Mint

Prep time 30 minutes

Total time 3 hours (including chilling)

Serves 4 to 6.

3 pounds ripe yellow heirloom tomatoes, peeled, quartered and seeded (seeds strained and juices reserved)
1 yellow pepper (8 ounces), halved, seeded and cut in 3-inch pieces
1/2 seedless cucumber (8 ounces), peeled and cut in 3-inch pieces
1 jalapeño pepper, seeded and cut in 1/2-inch pieces
1/4 small red onion, peeled
1 garlic clove, peeled
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon sea salt
1/2 cup spring water
Lime- or lemon-infused oil, available in specialty markets

Mint sprigs or leaves as garnish

Place all ingredients, including the reserved tomato juices, in the bowl of a food processor. Pulse at high speed with a steel blade until all ingredients are finely chopped, then process until soup is very smooth, about 2 to 3 minutes. Transfer to a large bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving so it is very chilled. Ladle the soup in bowls or cocktail glasses. Place a spoonful of the lime-infused oil in the center. Garnish with the fresh mint and serve.

Tip: If you want to dazzle dinner guests, serve this gazpacho in cocktail or wine glasses, such as the 13-ounce Edge Wine Glasses from Crate & Barrel shown above. But this chilled soup is also perfect for a casual summer barbecue. Place it in a large bowl on ice and let your guests pour it in small teacups or tumblers. The soup is refreshing and light; it won’t spoil anyone’s appetite.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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