Greenhouse Tomato Gazpacho


  • 4 cups tomatoes, diced
  • 1 cup cucumber, diced
  • 1 slice white bread, crust removed
  • ¼ cup roasted red peppers, diced
  • ¼ cup mirin Japanese rice wine
  • ¼ cup sweet chili sauce
  • 2 tbsp chopped cilantro
  • 2 tbsp dried hibiscus
  • 2 tsp sriracha hot sauce
  • ½ cup extra virgin olive oil
  • salt & pepper to taste

Optional Garnishes

  • toasted almonds
  • dehydrated strawberries
  • edible flowers
  • diced vegetables
  • toasted croutons


  1. Place tomatoes and cucumbers in a blender (a good blender is crucial to getting a very smooth soup) and purée on medium speed until the contents seem to be well blended
  2. Add the remaining ingredients except the olive oil and blend on high for 1 minute.  While the blender is running, slowly add in the olive oil until it is emulsified into the other ingredients
  3. Pour the mixture through a fine mesh sieve or colander and season with salt and pepper to desired taste
  4. Chill in the refrigerator for 1 hour before serving
  5. To serve, ladle into 6 bowls and garnish.  Any extra soup can be used for Bloody Mary's - so don’t worry about leftovers!