Lenox Gazpacho

With the reintroduction of heirloom tomatoes, there are a variety of colors, shapes and sizes of tomatoes to choose from – from sweet to tart.  Enjoy this simple tomato gazpacho.

Serves 8-10 small appetizer portions.


  • 8 cups 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 still have 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


A.S. Gamson

Better to set some of the veggies aside and add them to the soup after the pulsing.

Terri Kushner

If you are in a rush or acting on impulse, you can use tinned chopped tomatoes.


It would be helpful if you would communicate how many pounds of tomatoes this requires.

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