Heirloom Tomato Gazpacho with Avocado, Feta and Walnut Basil Pesto
The Absolute Quintessential Taste of Summer!!
Every year by June my body just craves Gazpacho!!
I wait all year for those few months when this soup hits the spot on a warm day or night.. It makes the perfect brunch or light dinner with fresh baguette. There is so much you can do to change up the flavours and colours of gazpacho. Make it with yellow tomatoes instead and it creates a gorgeous tangerine colour. It looks especially great against the green of the pesto.
Try it with chili oil for the adventurous palate or even add watermelon in lieu of tomatoes.
I always think of gazpacho as a blended salad so imagine the possibilities!! Just like salad there are so many health benefits to gazpacho. It’s wonderful to eat something so rich in vitamins that tastes so fantastic!
- 2 slices gluten free white bread, soaked and squeezed dry (will look like mush 😉 )
- 2lbs organic heirloom tomatoes. Seeded and roughly chopped
- ½ organic Vidalia onion, roughly chopped
- 1 organic pepper (red, yellow or orange), roughly chopped
- 1 medium size cucumber, roughly chopped
- Handful flat leaf parsley, roughly chopped
- 2 garlic cloves
- 2 cups tomato juice
- 1 tablespoon coconut sugar
- 1-1/2 tablespoons Spanish paprika
- ¼ cup red wine vinegar
- ½ cup olive oil
- Sea salt/pepper
- ½ lime, juiced
- 2 cups organic basil leaves
- 1 large garlic cloves, cut in half
- 1/2 cup grated Parmigiano-Reggiano (skip if paleo)
- 1/3 cup walnuts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup extra virgin olive oil
- 1 avocado, chopped
- ½ cup feta, crumbled
- Lime wedges
- Place 1/3 of tomatoes, onions, peppers, cucumbers, garlic, parsley, bread and tomato juice in a blender and blend until smooth. Remove to a large bowl. Continue with remaining ingredients. Once all is blended add, sugar, paprika, vinegar, oil, salt/pepper and lime juice.
- Place all ingredients in a blender and pulse until smooth.
- Ladle soup into 6 bowls and garnish with avocado, feta and basil pesto.