Soups

Heirloom Tomato & Beet Gazpacho

City Market Prepared Foods Department

This Heirloom Tomato & Beet Gazpacho became an instant favorite after we showcased it during the 2018 Vermont Fresh Network Annual Forum! 

Prep Time

15 minutes

Cook Time

330 minutes

Yield

6 Servings

Ingredients

1 pound beet, red
3 pounds tomato (roughly chopped)
1 cucumber (chopped)
1 onion, red (chopped)
1 bell pepper, green (chopped)
2 cloves garlic (peeled and minced)
4 ounces olive oil
3 ounces vinegar, sherry
1⁄4 bunch dill, fresh (chopped)
1⁄4 bunch cilantro, fresh (chopped)
1⁄4 bunch basil, fresh (chopped)
1⁄2 bunch parsley, fresh (chopped)
1⁄4 bunch thyme, fresh (chopped)
  salt (to taste)
  black pepper (to taste)

Instructions

For the beets:

Preheat oven to 350 degrees. Place beets in a roasting pan with 1'' of water and roast until beets are fork tender, about 90 minutes. Remove from oven and cool at room temperature. Peel the skin off the beets and then chop them up. 

For the gazpacho: 

In a large mixing bowl, combine the tomatoes, cucumbers, onions, peppers, garlic, olive oil, and vinegar. Season with salt and pepper and allow mixture to marinate for 2 to 4 hours, covered in the fridge. 

Transfer the mixture into a food processor and pulse to create a course consistency, one similar to pesto. 

Fold in chopped herbs and adjust seasoning with more salt or vinegar as needed. 

Serve chilled and garnish with lemon aioli or fresh herbs.