Tomato Gazpacho Recipe

Written By Heather Angel

Posted 06/01/21

Updated 04/10/24


Enjoy your own garden-fresh tomatoes with this lovely cool soup created by Bistro’s Executive Chef. Perfect for lunch with some crusty bread and olive oil, or as an elegant appetizer before dinner.

Wine Pairing Suggestion: Pair this refreshing Spanish soup with an equally refreshing wine, such as our Biltmore Estate Albariño or Sauvignon Blanc.

Enjoy your own garden-fresh tomatoes with this lovely chilled Tomato Gazpacho soup recipe by Biltmore.

Tomato Gazpacho

Total time: 30 minutes



  1. Soup: Bring a medium pot of salted water to boil. With a small knife, remove each tomato core and cut a small X into the bottom of each tomato. Put water and ice in a large bowl; set aside. When the salted water comes to a boil, carefully drop tomatoes into the pot and blanch for 30 seconds. Remove tomatoes from the pot with a slotted spoon and place in the ice water. Allow a few minutes to chill. Once chilled, remove tomatoes from ice water and peel off outer skin. Cut tomatoes in half and remove seeds. Discard skins and seeds. Place tomatoes and all remaining gazpacho ingredients in a blender and process until smooth. For best results, store gazpacho in refrigerator overnight before serving.
  2. Chipotle Crème Fraiche: Place crème fraiche, lime juice, and chipotle peppers in a small mixing bowl. Mix thoroughly. Season to taste with salt and pepper.
  3. Serving Suggestion: Place approximately 1 cup of chilled gazpacho in each bowl. Garnish with a dollop of crème fraiche, some of the reserved lime zest, and a few cilantro leaves.

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