by: Victoria Frosini, MS, CPT

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She earned her Master’s of Science degree in Nutrition and Dietetics in 2013, where she conducted extensive research in weight loss, social support and cognitive behavioral therapy.

Heirloom Tomato Gazpacho

This recipe is simple, elegant, and refined.  Heirloom tomato gazpacho highlights the fruit’s natural sweetness, while balsamic vinegar and jalapeño peppers give the dish a punch of acidity. To contrast the gazpacho’s smooth texture, we like to add chopped avocado, cucumber, chives and basil.

Tomatoes are jam packed with high concentrations of Lycopene (a carotenoid) which gives red and pink superfoods brilliant color and pigmentation. Lycopene is a powerful antioxidant that eliminates free radicals, which can harm DNA and cell structures.

Tomatoes are also an excellent source of lutein, zeaxanthin and vitamin C. They also contain notable amounts of vitamins K and B, as well as copper, manganese and potassium.

Smart Tip:

Did you know gently cooking tomatoes adds to their bioavailability? We gently blanch whole tomatoes and place an “X” on the tomato before adding the fruit to boiling water. The “X” allows for easy peeling, and the blanching process improves lycopene absorption. The addition of healthy fat from olive oil allows for even greater nutrient absorption from fat soluble vitamins and carotenoids.

Heirloom Tomato Gazpacho



  • 4 -5 tomatoes 1-1/2 pounds, peeled seeded and chopped
  • 1 cup English cucumber peeled, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small jalapeño, seeded and minced
  • 1/2 cup red onion
  • 2 medium garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 2 cups tomato juice
  • 2 tsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • Ground black pepper to taste


  • To prepare the tomatoes, bring a pot of water to a rolling boil and put an x on the bottom of each tomato.
  • Blanch the tomatoes for 1 minute.
  • Immediately transfer to an ice bath.
  • Peel and seed the tomatoes and set aside.
  • Finely chop the cucumber and red onion.
  • Slice and deseed the red and jalapeño peppers, then finely chop.
  • In a small bowl reserve 2 tablespoons each of cucumber, red bell pepper and red onion for garnish.
  • In a food processor pulse the tomatoes for 1 minute.
  • Add the English cucumber, red bell pepper, jalapeño, red onion, garlic, olive oil, and lime juice.
  • Blend until smooth and pour mixture into a large glass bowl.
  • Add tomato juice, balsamic vinegar, worcestershire sauce, ground cumin, kosher salt & ground black pepper to taste.
  • Mix ingredients wells. Cover and chill for at least two hours.

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