Timothy Cunningham

Cold Heirloom Tomato Soup

Home grown heirloom tomatoes are nothing like the sad, insipid tomatoes you get from the grocery store.  Those tomatoes, even the ones that claim to be heirloom, have been picked while green and firm to survive shipping. On the journey the color changes but the taste doesn't improve much.

This year I planted 32 heirloom plants.  Picking 10 or more pounds (4.5 kilos) per day, we have had to pull out all the tomato recipes. 

Gazpacho is a traditional recipe recipe from Spain.  This "Cold Heirloom Tomato Soup" recipe is similar to gazpacho but lacks the traditional red sweet (bell) peppers and stale bread (to act as thickener) 


  • 3 medium heirloom tomatoes, stem removed and diced
  • 1/2 cucumber, peeled and chopped
  • 3 green onions, diced
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar (I used homemade butternut squash vinegar)
  • small bunch of oregano
  • 2 sprigs thyme
  • salt &  pepper to taste


Puree all ingredients with a stick blender and chill for 1 hour


Garnish with white truffle oil,  smoked paprika & grated Parmesan cheese to garnish

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