The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Heirloom Tomato Gazpacho

Ingredients

3 cups diced heirloom tomatoes

1 cup diced green tomatoes

3 cups diced cucumbers

1 cup diced bell pepper

½ cup chopped scallions green and white parts

3 tablespoons chopped fresh cilantro

5 cups vegetable stock

Juice of 2 limes

2 jalapeños seeded, cored, and chopped

Salt and pepper to taste

Directions

  1. Place 2 cups chopped veggies, cilantro, jalapeños, veggie stock, lime juice, salt and pepper into a blender and purée until smooth.
  2. In a large mixing bowl add remaining chopped vegetables and purée. Mix well and chill for at least 2 hours before serving.
Print Recipe