Skip to main content

Contact Us

(707) 237-3489
Sonoma Cutrer Map
Get Directions
  • (707) 237-3489
  • 4401 Slusser Road
    Windsor, CA 95492
  • Open Daily 10am - 4pm
    Book a Tour or Tasting

Send Us a Message

Heirloom Tomato Gazpacho with Chive Oil

By Sonoma-Cutrer

Traditonally, gazpacho is made with day old break and was a peasant’s dish. When the Spanish broguht tomatoes back from the New World in the 16th century, gazpacho evolved into a dish for the bourgeoisie.

This recipe calls for heirloom tomatoes because of their extraordinary flavor and color. Use a high quality extra virgin olive oil and while it costs a bit, it is will worth the extra expense. Enjoy this soup chilled on a warm summer day with a glass of Sonoma-Cutrer Sauvignon Blanc.

  • My List
    share on facebook share on twitter share on pinterest Share by Email Print

    Serves 5

    Total Time

    Prep Time

    Difficulty Level Easy



    6 heirloom tomatoes, destemmed (orange, yellow or red)

    4 garlic cloves

    1 cipollini onion

    1 pint extra virgin olive oil

    2 tablespoons salt

    1 tablespoon pepper

    Chive Oil:

    1 bunch of chives

    1 cup extra virgin olive oil


    1. Soup: Place 1 or 2 tomatoes and the apple cider vinegar in a blender and puree an high; slowly add in the remaining tomatoes, garlic and the onion and continue to puree. You may have to do this in batches, depending on the size of the blender.

    2. Once the consistency is that of a thick juice, slowly add in the pint of olive oil, while the blender in running. This will create an emulsion with the acid of the juice and thicken the soup. Add in salt and pepper to taste. Chill in the refrigerator. Transfer to bowls to serve.

    3. Chive Oil: In a small sauce pot, place one cup of extra virgin olive oil and minced chives. Heat on medium until the chives are cooked, but not discolored, about 5 minutes. Transfer the chives and the oil into a clean and dry blender. Puree on high until they are fully incorporated. Be careful as the oil will be hot. Strain chive oil through a fine mesh strainer and cool. Use as soup garnish.

    Sign In To Your Account

    Forgot your username or password?

    Join Club Cutrer


    Gain access to rare vintages, the Winemaker's Release Collection, VIP events and more! Members receive up to 30% off all wine purchases.

    Become a Member

    Sign In To Your Account

    Forgot your username or password?

    Share your birthdate

    Where are you?

    Do not choose this option if you use a shared computer.