Heirloom Tomato & Cucumber Tomatillo Gazpacho Duo

Gazpacho on a hot summer day. Besides a chunk of cold watermelon, there are not many things more refreshing than this. The duo is a lot of fun and absolutely stunning to plate.

The red is sweet and savory from the heirloom tomatoes and bell pepper, while the green is bright and zingy from the cucumber, herbs, and tomatillo.

It’s basically a veggie smoothie, and it can be prepped in advance. As with all soups, it only gets better with time.

PREP TIME: 30 minutes

Ingredients (4-6 servings)

Red gazpacho:

• 3 large ripe heirloom tomatoes, cored and chopped

• ½ of ripe peach

• ¼ of a red onion

• 1 red bell pepper, seeds removed

• 1 red jalapeño, seeds removed

• 1 small Persian cucumber

• 1 small garlic clove

• 1 tbsp Cabernet Sauvignon vinegar*

• 1 tsp kosher salt and 1 tsp sugar

• 3 tbsp good extra-virgin olive oil

• 2 slices of bread

  *Cab vin has rich, dark fruit notes and works so well in this recipe, but can be substituted for a basic red wine vinegar.

Green gazpacho:

• 3 large tomatillo

• ¼ of a red onion

• 1 green bell pepper, seeds removed

• 1 green jalapeño, seeds removed

• 2 small Persian cucumbers

• 1 tbsp champagne vinegar

• 1 tsp kosher salt

• big handful of dill, mint, and basil (or whatever herb you prefer)

• 3 tbsp of good extra-virgin olive oil

• 2 slices of bread

Garnish Options:

• Pickled jalapeno

• shaved or diced cucumber

• herbs: dill, mint, basil, pea tendrils or microgreens

• berries: raspberry or strawberry

• diced bell pepper

• flaky salt & cracked pepper

Step 1: Red gazpacho

1. Dice the onion, peppers, cucumbers. Core and chop the tomato into chunks. Chop the peach. Combine everything into a large bowl.

2. Add the salt, sugar, and vinegar. Give it a good mix and leave in the fridge overnight. You can skip this step and blend right away, but the salt helps to unlock maximum flavor.

3. Blend with the bread and slowly drizzle in the olive oil to emulsify.

4. Strain over a fine mesh sieve.

Step 2: Green gazpacho

1. Chop the tomatillo. Dice the onion, peppers, and cucumber.

2. Add the salt and vinegar. Leave overnight in the fridge or blend right away.

3. Blend with bread, herbs, and drizzle in oil.

4. Strain over a fine mesh sieve.

Step 3: Assemble

1. Pour simultaneously into a cold bowl with two vessels that have a spout.

2. Garnish as desired.

3. Enjoy!