Kumato Tomato Cold Oil-Free Gazpacho Soup
Light and refreshing, this fat-free gazpacho celebrates the sun-kissed taste of summer with heirloom kumato tomatoes, fresh cucumber, and a zing from Sherry vinegar. You can use any ripe tomatoes for this quick, easy, gluten-free, vegan recipe.
- 1.5 pounds Kumato tomatoes or any ripe tomatoes, seeded and juices reserved
- 1 seedless cucumber roughly chopped
- 2 stalks celery roughly chopped
- 1 small carrot peeled and roughly chopped
- 2 teaspoons Sherry vinegar
- 1/2 teaspoon vegan Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup water or vegetable stock
- Diced avocado or cucumber for serving
Remove the seeds from the kumato tomatoes and set aside.
To make the Kumato Tomato Oil-Free Gazpacho Soup: Combine all ingredients except the reserved tomato seeds and water in a high-speed blender. Add 1 cup of the tomato seeds and juices and 1/2 cup of water or vegetable stock. Puree until smooth. Add more stock or water, as needed, to reach a smooth consistency. You might add another 1/2 cup or so to reach this smoothness. Taste to adjust seasoning.
Serve chilled, garnished with diced avocado or cucumber.
Chef Katie's Tips
Keeping it cold: Chill the serving bowls to make sure the soup stays cold. Instead of adding water to the soup while pureeing, add ice cubes.
Heirloom Varieties: Let the market tell you which tomatoes to use. Choose sweet-smelling, vine-ripened tomatoes for the most flavorful gazpacho.
Acid Brightness: The acidity in the vinegar helps make the flavor "pop". Taste to adjust to your preference, but you shouldn't need more than 3 tablespoons. You can also Sherry vinegar for a less-acidic pop of flavor.
Oil-Free Mission: Traditional gazpacho uses olive oil to add richness. I'm on a mission to give you oil-free, vegan recipes so my version is 100% plant-based. You get plenty of flavor from the tomatoes and other ingredients.