Lazy Heirloom Tomato Gazpacho

This is an easy version of a classic gazpacho. It come from the Food Blog House of Annie and it’s real “TomatoMania” winner.

Lazy Heirloom Tomato Gazpacho 

Print This Recipe Total time Yield 4Source House of Annie food blogPublished

serves 4


  • 8 medium-sized heirloom tomatoes, chopped
  • 2 slices white bread (with the crusts cut off)
  • 3 small armenian cucumbers, peeled and chopped
  • 1 clove garlic cloves, peeled and minced
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked spanish paprika
  • .125 cup red wine vinegar
  • ½ cup extra-virgin olive oil


Step 1: Coarsely chop the tomatoes and cucumbers and put them in a large pot. Cut the crusts off the white bread slices and then cut the slices into 1 inch-sized pieces and add them to the pot. Add one peeled clove of garlic.
Step 2: Season with salt and paprika, then mix everything together. The salt will start pulling water out of the tomatoes while the bread soaks the water up.
Step 3: Using a stick blender, puree all the ingredients until the soup is very smooth.
Step 4: Add in the red wine vinegar and the olive oil, then blend with the stick blender until everything is well incorporated.
Step 5: Chill the soup in the fridge for an hour.
Step 6: Ladle the heirloom tomato gazpacho out into individual bowls and garnish. (I used finely diced cucumber and red bell peppers, but you can use other garnishes like diced avocado.)