Lunchbreak: Heirloom Tomato Gazpacho

Midday News

Executive Chef Devin Kreller


3335 N. Halsted St., Chicago



Gazpacho Base:

(makes about ¾ cup servings)

White Onion, sliced – about 1/3 cup

Garlic – 2 cloves

Sherry Vinegar – ½ cup

Salt – 1 tablespoon

Cucumber, peeled and seeded – about 2 cups

Bell Pepper, peeled and chopped – about 1 cup

Heirloom Tomato, rough dice – about 3 ½ cups

Olive Oil – about 8-9 tablespoons

Cayenne Pepper – 1 pinch


Diced Cucumbers

Halved Cherry Tomatoes

Diced Bell Peppers

Basil Leaves

Edible Flowers (optional)


Olive oil


First marinade the sliced onion with the garlic, salt and vinegar overnight.  Then add all other “soup base” ingredients and blend on high in a blender for a few minutes until very smooth.  Taste test for the need of any additional seasoning.  May need a bit more salt to bring out the flavor.  Chill overnight & serve chilled.  To plate, mix the “garnish” ingredients together in a small mixing bowl, then place in a small mound in the center of your desired soup bowl.  Finish by pouring the soup in the bowl around the garnish & serve.  Recipe makes approximately ten 6oz (about ¾ cup) servings.


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