Chef Steve Lindner’s Summertime Tomato Gazpacho

Keep things light with a cool, refreshing salad has long been a preferred means of beating the summer heat. But the stomach wants what it wants, and sometimes what it wants is something a bit heartier. NYC Chef, Steve Lindner, Executive Chef and Founder of Zone Manhattan, shares the perfect refresher: a Summertime Tomato Gazpacho that lets us have our soup and eat it too. There may be more summer behind us than ahead, but the mercury won’t be dropping for a while yet, and this cold, delicious way to beat the heat is always on time.

Summer Tomato Gazpacho


Yield: Serves 10


  • 8 roasted ripe Roma tomatoes
  • 4 roasted local Ruby Red peppers
  • 2 roasted red onions
  • 4 cloves roasted garlic
  • ½ cup red wine vinegar
  • 1 Tbsp. paprika
  • 1 Tbsp. sea salt
  • 1 pinch of chili flakes
  • 1 pinch of black pepper

Garnish Ingredients:

  • ¼ cup pigeon peas cooked
  • ½ cup Persian cucumbers
  • 15 yellow grape tomatoes, cut in half
  • 10 baby carrots, cut in round slices
  • 2 stalks of celery, diced small
  • Fresh mozzarella, cut in half and marinate 2 tbsp. diced parsley, ½ lemon zest and 1 tbsp of extra virgin olive oil


  • Roast all vegetables in oven at 400 degrees F until tender
  • Cool vegetables and place in blender and puree
  • Add vinegar and spices to taste
  • Chill and service with garnishes


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