Cucumber Gazpacho with Heirloom Tomatoes

from Chef Ryan Pera + Morgan Weber of Coltivare Pizza & Garden in Houston
Photo by Julie Soefer

recipe heading-plus-icon


2 servings

    For the heirloom tomatoes:
  • 1 pound heirloom tomatoes, sliced (use a variety of shapes and sizes)
  • ½ cucumber, peeled, deseeded, and sliced
  • ¼ cup arugula
  • 2 ounces feta (preferably from your local cheese maker)
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • Coarse sea salt and freshly ground pepper
  • For the cucumber gazpacho:
  • 1 pound cucumbers
  • ½ pound green seedless grapes
  • 1 bunch green onion, tops only
  • Juice of 2 lemons
  • ½ cup extra virgin olive oil
  • Salt and pepper

Prepare the tomatoes for the gazpacho

In a medium bowl, combine tomatoes and cucumbers. Drizzle liberally with olive oil and fresh lemon juice and season to taste with salt and pepper. Add arugula and feta and toss lightly. Set aside until ready to plate.

Make the cucumber gazpacho

Add all ingredients to a blender and purée. Season with salt and pepper.

  • From chefs Ryan Pera and Morgan Weber of Coltivare Pizza & Garden in Houston, Texas

Leave a Reply

Be the first to comment.

The Local Palate Marketplace Ad: I'm Just Here for the Snacks

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.