Glorious Green Gazpacho with Brandywine Garnish

June 24, 2011
0 Ratings
  • Serves 2
Author Notes

I created this recipe to showcase the distinctive flavors of two of my favorite heirloom tomatoes: bright, tangy Tasty Evergreens and deep, rich Brandywines. I also added a few yellow cherry tomatoes in the soup for a little bit of added sweetness and a splash of balsamic vinegar and a few purple cherry tomatoes in the garnish for added depth of color and flavor. The color contrast is stunning and the contrasting textures of the crunchy garnish with the smooth soup is refreshing on a warm summer night when tomatoes are at their peak. Prepare the components a bit ahead of time, so that the flavors can meld. I like to serve this at room temperature to experience the flavors most fully, but you could also serve it chilled. —Fairmount_market

What You'll Need
  • For the gazpacho
  • 2 large Tasty Evergreen heirloom tomatoes
  • 8 yellow cherry tomatoes
  • 8 basil leaves
  • salt to taste
  • for the garnish
  • 1 Brandywine tomato
  • 4 purple cherry tomatoes
  • 1/2 small cucumber
  • 1 tablespoon good balsamic vinegar
  • 1 tablespoon olive oil
  • freshly ground black pepper
  • salt to taste
  1. Prepare the soup. Rinse and roughly chop the tomatoes. Combine them with the basil leaves in a blender and puree until very smooth. Salt to taste.
  2. Prepare the garnish. Peel the cucumber and cut into a small dice. Chop the tomatoes into a small dice. Stir together with the vinegar and olive oil, salt and pepper. Adjust seasonings.
  3. Plate the soup in shallow soup bowls. Place a mound of garnish (two heaping soup spoons worth) in the center of the bowl. Then carefully pour the green gazpacho around the garnish and serve at once.

See what other Food52ers are saying.

  • lorigoldsby
  • TheWimpyVegetarian
  • gingerroot
  • Fairmount_market
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.

6 Reviews

lorigoldsby June 27, 2011
I will look for the evergreens...can't wait to try this.
Fairmount_market June 27, 2011
Other green varieties would would work well too, such as Green Zebras. You want something slightly tart and bright and vegetal to contrast with the deep rich flavor of the brandywines.
TheWimpyVegetarian June 24, 2011
Gorgeous! I love brandywine tomatoes too. I'm making this as soon as I see them show up in our markets.
Fairmount_market June 25, 2011
Let me know how you like it. I bet you'll get brandywines in CA long before we do in OR.
gingerroot June 24, 2011
What a gorgeous gazpacho! Yum.
Fairmount_market June 24, 2011
Thanks gingerroot. I can't wait for August when these tomatoes will be available again.