Tri-Colored Gazpacho

Prep Time: 20 minutes | Serves: 4

This raw and wonderfully flavorful cold tomato soup is perfect on a hot summer day. Scour your local farmer’s market for tomatoes picked at the peak of ripeness.  Garnish with beans and avocado for added texture and flavor.


  • 1 lb Heirloom Tomatoes (Approximately 1 medium or 2 small tomatoes of each color)
  • 3 tsp Extra Virgin Olive Oil, divided
  • 3 cloves Raw Garlic (use less or roasted garlic cloves for milder flavor)
  • Pinch Pink Salt or Sea Salt
  • Avocado Salsa or Avocado Bean Salsa


  1. Wash and quarter tomatoes, removing stems
  2. Starting from the yellow tomatoes, puree in a food processor or blender
  3. Add 1 clove of garlic and drizzle 1 tsp olive oil while processing
  4. Pour puree into a bowl, scraping all sides with a rubber spatula
  5. Repeat steps 2-4 with green, then red tomatoes
  6. Using three different ladles, and a friend’s arm, pour a ladle-ful into individual bowl, simultaneously (if the extra arm is not available, tilt each serving bowl toward you and pour from yellow, titling as you go)


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