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Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho is an outstanding cold soup using only the most flavorful tomatoes.


  • 1½ lbs. chopped heirloom tomatoes
  • ¼ cup coarsely chopped shallots
  • 1 Tbsp. Fresh Thyme extra-virgin olive oil
  • 1 Tbsp. Fresh Thyme organic red wine vinegar
  • 1 jalapeño pepper*, seeded and chopped
  • 1 large clove garlic, chopped
  • ½ teaspoon Fresh Thyme coarse sea salt
  • Pinch Fresh Thyme organic cayenne pepper
  • 2 cups Fresh Thyme organic vegetable juice
  • ¾ cup peeled and finely chopped English cucumber
  • 1/2 cup finely chopped yellow bell pepper
  • 1/2 cup finely chopped green bell pepper
  • ¼ cup finely chopped celery (1 stalk)
  • Fresh Thyme sour cream or Greek yogurt, fresh basil, and cracked black pepper, for garnishes


  1. In a food processor, combine tomatoes, shallots, olive oil, red wine vinegar, jalapeño pepper, garlic, salt, and cayenne pepper. Add vegetable juice; cover and process until smooth.
  2. Stir in cucumber, yellow and green bell peppers, and celery. Cover and refrigerate at least 2 hours to blend flavors.
  3. Ladle soup into bowls. Garnish as desired.
  4. * Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.

Recipe from: Heirloom Tomato Gazpacho | Fresh Thyme


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