Heirloom Tomato Gazpacho

July 28, 2020

For anyone who lives in a railroad apartment in NYC, you probably know the struggle of cooking in the middle of summer. The kitchen turns into a sauna the moment you add heat into the mix. Try cooking anything, and you end up looking like a hot mess. 

This is, in part, why we love summer’s bounty so much. Local Roots tomatoes, cucumbers, and leafy greens are delicious eaten raw in salads and chilled soups. Classic gazpacho can be made with any type of tomatoes you have on hand – we love heirloom tomatoes because they’re extra sweet and juicy. Combined with cucumber, this chilled soup will keep you hydrated on scorching hot days. Make a large batch and keep it in the fridge to sip throughout the week. And if you’re feeling naughty… turn it into a bloody mary with a splash of vodka and a salt rim. 

3 pounds Local Roots heirloom tomatoes, brown parts removed.
1 cucumber, peeled, halved, seeded, and cubed
2 garlic cloves
¼ cup sherry vinegar
¾ cup extra virgin olive oil
Herbs/chives for garnish (optional) 


  1. Add all ingredients except the herbs and chives to a blender. With the blender running, slowly add the olive oil, blending until emulsified. Pour the gazpacho into a bowl and refrigerate until well chilled.
  2. Taste the gazpacho and season with salt and pepper as needed. Garnish with chives, olive oil, and herbs. 

Recipe by Local Roots team member Phoebe Tran.

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