Lenox Gazpacho

Remember when all we had available to us were regular round red tomatoes? With the reintroduction of heirloom tomatoes into our farms and gardens, we now have a wide array of colors, shapes and sizes of tomatoes to choose from with varying flavors from sweet to tart. How lucky we are and what opportunities we now have for really creative gazpachos.

Serves 8-10 small appetizer portions


  • 8 cups fresh tomatoes, rough chopped

  • 1 cup cucumber, peeled and rough chopped

  • 1 fennel head, rough chopped (reserve the fronds for garnish)

  • 2 tbsp apple cider vinegar

  • 2 tbsp fresh basil

  • 1 chile pepper (habanero, jalapeno or Thai chile – keep seeds in if you want spicy)

  • 1/2 avocado, peeled and pitted

  • 2 tbsp extra virgin olive oil

  • salt and pepper to taste


  1. Pulse all ingredients in a food processor except olive oil ensuring you keep some tomato chunks in the soup

  2. Drizzle in olive oil

  3. Adjust seasoning to taste

  4. Serve and garnish with fresh sprig of basil and fennel fronds

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