Heirloom Tomato and Shishito Pepper Gazpacho

Aren’t you just loving all of the big juicy heirloom tomatoes in the farmer’s markets lately? This heirloom tomato and shishito pepper gazpacho takes full advantage of the rich juicy flavors.

Tomato and Shishito Pepper Gazpacho http://fearlessdining.com

You can find heirloom tomatoes in every shape and color from deep red, to vibrant yellow, to deep purple. For this recipe, I used a combination of red and yellow heirloom tomatoes.

If you have been reading my blog for awhile, you know I have a love affair with shishito peppers. I couldn’t resist adding these to my gazpacho. Their mild peppery flavor gives this gazpacho just the right amount of zip, without being spicy.

You can eat them fire or pan roasted with garlic. Just take a bite and toss the stem  :-).

shishito peppers

You can check out my other recipes using shishito peppers:

Chilled Shishito Pepper Soup

Chilled Shishito Pepper Soup

Shishito Pepper Stir Fry

Shishito pepper stir fry vert

Sauted Chicken with Shishito Pepper Sauce

Chicken with Shishito Pepper Sauce Over Polenta close

And if you still need inspriation, here are 8 new ways to fall in love with shishito peppers!

shishito in pan

What are your favorite pepper recipes? Would shishito pepper substitute for a new fun way to enjoy it?

Tomato and Shishito Pepper Gazpacho takes advantage of those big juicy heirloom tomatoes flavor! http://fearlessdining.com

Heirloom Tomato and Shishito Pepper Gazpacho

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Ingredients

  • 2 1/2 cups tomato juice I tossed heirloom tomatoes into my Vitamix and liquified them to make my juice
  • 2 tablespoons avocado oil
  • 6 large shishito peppers
  • 3 tablespoons red wine vinegar
  • 1 clove garlic
  • 1/3 cup onion
  • 1 cup chopped heirloom tomatoes
  • salt and pepper to taste

Instructions

  1. In my vitamix I liquified heirloom tomatoes (about 3 large) I ended up with 2 1/2 cups of juice.
  2. Add oil, garlic, and vinegar.
  3. Pulse medium speed until garlic is ground up.
  4. Add tomatoes, onion, and peppers.
  5. Pulse on low speed until tomatoes, onion, and peppers are coarse and chunky.
  6. Serve chilled.
  7. Garnish with feta and cilantro.

Click here to see all of the soup recipes on this blog.

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Comments

  1. I just roasted shishito peppers for a dish. They are perfect for us because they’re not too hot/spicy. I bet they are fantastic in a gazpacho. High marks on the yummy scale.

  2. I love gazpacho and you have some great flavors going on. Lovely recipe.

  3. That soup caught my eye! Talk about the perfect time of the year for gazpacho. Love the addition of peppers, looks delicious!!

  4. I love all kinds of gazpacho and this is next on my list to try! Thank you for sharing.

  5. Your gazpacho is so beautiful, looks like a dessert! Would love to try it!

  6. I love the addition of shishito peppers to traditional gazpacho. I just picked up a bunch of heirlooms at the Farmer’s Market!

  7. Sandi…I adore finding unusual gazpacho recipes and yours sounds amazing! Can’t wait to try it when heirlooms are available locally, usually Jan-March here is Florida.

  8. Me again! 😀 Stopped by to do more sharing and thank you for visiting us at #TryaBiteTuesday – hope to see you next week!

  9. Everytime you make a shishito pepper recipe, I have to try it. They are now my new favorite peppers and when paired with my favorite fruit that is the tomato, I will be in taste heaven. Great recipe.

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