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Vibrant orange Heirloom Tomato and Pueblo Chile Gazpacho in a white bowl garnished with fresh cilantro, set on a rustic wooden table with fresh heirloom tomatoes, garlic, and hanging dried chiles in the background.
Scofield Fruits

Heirloom Tomato & Pueblo Chile Gazpacho

This Heirloom Tomato & Pueblo Chile Gazpacho is the ultimate refreshing summer dish with a bold Colorado twist. By blending sun-ripened heirloom tomatoes with our signature fire-roasted Pueblo Anaheim chiles, this chilled soup delivers a sophisticated balance of garden-fresh sweetness and smoky, medium heat. It’s a vibrant, healthy, and "fruit stand fresh" recipe that perfectly captures the taste of a Scofield Fruits harvest!
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Prep Time 30 minutes
Chill Time 2 hours
Servings: 4
Course: Main Course, Side Dish, Snack, Soup
Cuisine: Spanish
Calories: 201
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs heirloom tomatoes chopped (any color)
  • 2 Pueblo Anaheim chilies roasted, peeled & deseeded
  • ½ medium red onion quartered
  • 1 small cucumber peeled and cut into medium-sized pieces (See Note 1)
  • 1 small red bell pepper optional, quartered
  • 2 cloves garlic
  • ¼ cup extra virgin olive oil EVOO (See note 2)
  • 2 tbsp red wine vinegar
  • Salt & pepper to taste
  • 1/2 Slice day-old bread (Optional) for a thicker texture (See note 3)
  • Handful of fresh cilantro

Equipment

  • Blender (preferred) or Food Processor

Method
 

  1. Set aside a few Cilantro sprigs for garnish later
Blend
  1. In a blender, combine all remaining ingredients
  2. Blend until smooth
  3. Add optional bread and blend until smooth
  4. Taste and adjust seasoning with salt, pepper, and a splash more vinegar if needed
Chill
  1. Chill for at least 2 hours before serving.
Serve
  1. Garnish with a cilantro sprig, diced tomato or an additional drizzle of olive oil.

Notes

For the best flavor, we recommend our fire-roasted Pueblo Chiles.  Check our our chile page here to learn more.
Note 1:  We prefer an English Cucumber for a little added flavor.
Note 2:  EVOO can be adjusted to your liking.  Keep in mind that a little additional drizzle in the bowl just before eating adds flavor and creaminess. 
Note 3:  For a traditional Spanish texture, add the bread; for a lighter, juice-style appetizer, leave it out!
Kick it up a notch by adding a few of your favorite croutons.

Health Benefits of Our Pueblo Chile Gazpacho

  • Vitamin C Powerhouse: Between the heirloom tomatoes, red bell peppers, and Pueblo chiles, this recipe is loaded with Vitamin C to support a healthy immune system.
  • Hydration Hero: With a base of fresh cucumbers and tomatoes, this chilled soup is an excellent way to stay hydrated during those hot Colorado summer days.
  • Heart-Healthy Fats: The use of Extra Virgin Olive Oil (EVOO) provides healthy monounsaturated fats and antioxidants.
  • Metabolism Boost: The capsaicin in our Pueblo Anaheim chiles doesn't just add a smoky kick; it can also help give your metabolism a natural little boost!
  • Low Calorie, High Flavor: This recipe is naturally gluten-free (if you skip the bread) and vegan, making it a perfect light meal that doesn't compromise on taste.