A UVA Heart & Vascular Center Initiative
Recipes / Appetizers and Soups

Gazpacho with Heirloom Tomatoes & Whole Wheat Croutons

Posted September 05, 2017


Makes 6 Servings


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 1/2 tsp. kosher salt
  • 1 English cucumber, peeled and chopped
  • 1/4 cup chopped red onion
  • 3-3 1/2 pounds ripe, red tomatoes (preferably heirloom variety), stemmed and chopped
  • 3 cloves garlic, chopped
  • 1 orange or red bell pepper, stemmed, seeded and chopped


  • 1 Tbsp. extra-virgin olive oil (or canola)
  • 6 slices rustic, whole wheat bread cut into 1-inch cubes


  • 1/2 cup English cucumber, diced small
  • 1 pint cherry tomatoes, halved or quartered (multi-colored preferable)
  • Handful of fresh basil, sliced
  • Fresh black pepper
  • Sprinkle of chili flakes, optional


Combine gazpacho ingredients in a blender or food processor; process until smooth. Taste and adjust seasoning if needed. Pour mixture through a strainer and refrigerate for at least 1 hour.

Meanwhile, make croutons: Preheat oven to 400 F. Toss bread cubes with olive oil and lay in a single layer on a baking sheet. Toast, turning once, until golden brown and crisp, about 15 min.

Ladle chilled soup into bowls. Top with diced cucumber, cherry tomatoes, sliced basil, croutons and pepper.



Recipe courtesy of Ingrid Berger of The Happy Cook, Charlottesville