Mid-Summer Gazpacho

Jonah’s tomato garden, combined with our CSA share overwhelmed us with tomatoes this weekend.


I had to act quickly to keep them all from rotting or drawing an army of fruit flies into the kitchen. I decided to make gazpacho. This cold tomato soup is something I only really enjoy once a year, but when the time is right for it it is the perfect dish. Last week was all heat and humidity here in New England, and this week’s forecast has that heat and humidity continuing at least into the beginning of this week.

It’s chilled, it’s hydrating, it’s full of vitamins and minerals. Pair it with some whole grain cornbread. Yum.

Mid-Summer Gazpacho

Makes 8 servings

  • 8 c. seeded chopped tomatoes
  • 3 cucumbers, peeled, seeded, and chopped
  • 3 bell peppers, chopped
  • 2 small onions, chopped
  • 2 garlic cloves, minced
  • 1/2 c. extra virgin olive oil
  • 2 limes, juiced
  • 4 tsp. aged balsamic vinegar
  • 4 tsp . Worcestershire sauce
  • 1 tsp cumin
  • 2 tsp salt
  • 1/2 tsp. pepper
  • 4 T. basil chiffonade

Combine everything in a large bowl and stir to combine. Remove about 16 cups and puree, then return it to the bowl with the remainder of the vegetable mixture. Chill well. Add basil chiffonade just prior to serving.

Nutrition (per serving):

calories: 197
total fat: 15 g
saturated fat: 2 g
monounsaturated fat: 10 g
polyunsaturated fat: 2 g
cholesterol: 0 mg
sodium: 631 mg
potassium: 689 mg
total carbohydrate: 18g
dietary fiber: 4g
sugars: 9g
protein: 3 g
vitamin A: 48%
vitamin C: 117%
calcium: 6%
 iron: 8%


2 thoughts on “Mid-Summer Gazpacho

    • I have a great solution for that! Pour a beer into several glasses – depends how many traps you think you need. Add a drop of dish soap to each glass. Cover with plastic wrap and poke a couple of holes in each with a toothpick or something similar. Leave them overnight wherever fruit flies are a problem.

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