Gazpacho – Garden Goodness!


Gazpacho is a rite of summer. Gardens are bursting with vine-ripened tomatoes, cucumbers, peppers and basil. Why not break out the food processor and whip up this flavorful chilled soup? Remember to Comment, Like and Share!


Great to Have Friends with a Garden!

We recently visited our friends Mark and Diana, who are accomplished vegetable gardeners. They have a garden in their rural backyard, that comes close to resembling a small commercial farm.  Fortunately, they are also very generous friends. We were laden with all kinds of veggie goodness by the time we left; peppers, cucumbers, sweet corn, garlic, shallots and of course, tomatoes.

As I contemplated ways to enjoy all this fresh produce, I remembered my recent hankering for gazpacho. Checking my recipe against our bountiful inventory, I realized I had everything I needed to whip up a batch. Yeah!

Chilled tomato soup may be an acquired taste for some people. However, If you like salsa, you should give it a try. Essentially the two are very similar. The main difference for gazpacho, is the crunchy, refreshing cucumber, a few additional seasonings, and a more soup-like consistency.

Healthy Never Tasted So Good

After a series of posts focused on more indulgent recipes, I felt it was time to balance things out with something a little healthier. Great news! You get the best of both worlds with this recipe.  It is low in calories and carbohydrates and the tomatoes provide a great source of vitamin C. You also get big flavor from vegetables and herbs used at the peak of their season. Healthy never tasted this good!



Serving Size: 4 servings


  • 3 cups chopped ripe tomato (about 1 1/2 lbs.)
  • 1/3 cup finely chopped red onion (rinse with hot water for about 20 seconds in a strainer if it smells strong)
  • 3 large basil leaves
  • 1 clove minced garlic
  • 1 cup finely chopped, peeled cucumber, divided
  • 1 1/2 cups tomato juice
  • 1/2 cup finely chopped roasted red bell peppers
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon extra virgin olive oil + more for drizzling, if desired
  • 3/4 - 1 teaspoon kosher teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons chopped Italian (flat leaf) parsley


  • Combine first 4 ingredients in a food processor, add 3/4 cup of cucumber. Pulse 5-8 times or until coarsely pureed.
  • Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well. Cover and refrigerate 3 hours or until chilled.
  • Fill individual bowls with gazpacho, sprinkle each bowl with some of the remaining 1/4 cup chopped cucumber and parsley. Drizzle individual servings with a little additional olive oil, if desired. Can store soup in refrigerator up to 2 days. Stir and sprinkle with cucumber and parsley before serving.

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