Heirloom Tomato & Beet Gazpacho


SourceCity Market Prepared Foods Department
Prep time15 minutes
Cooking time5 hours, 30 minutes
Total time5 hours, 45 minutes


This Heirloom Tomato & Beet Gazpacho became an instant favorite after we showcased it during the 2018 Vermont Fresh Network Annual Forum! 


1 pound
beet, red
3 pounds
tomato (roughly chopped)
cucumber (chopped)
onion, red (chopped)
bell pepper, green (chopped)
2 cloves
garlic (peeled and minced)
4 ounces
olive oil
3 ounces
vinegar, sherry
1/4 bunch
dill, fresh (chopped)
1/4 bunch
cilantro, fresh (chopped)
1/4 bunch
basil, fresh (chopped)
1/2 bunch
parsley, fresh (chopped)
1/4 bunch
thyme, fresh (chopped)
salt (to taste)
black pepper (to taste)


For the beets:

Preheat oven to 350 degrees. Place beets in a roasting pan with 1'' of water and roast until beets are fork tender, about 90 minutes. Remove from oven and cool at room temperature. Peel the skin off the beets and then chop them up. 

For the gazpacho: 

In a large mixing bowl, combine the tomatoes, cucumbers, onions, peppers, garlic, olive oil, and vinegar. Season with salt and pepper and allow mixture to marinate for 2 to 4 hours, covered in the fridge. 

Transfer the mixture into a food processor and pulse to create a course consistency, one similar to pesto. 

Fold in chopped herbs and adjust seasoning with more salt or vinegar as needed. 

Serve chilled and garnish with lemon aioli or fresh herbs.