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When the weather gets warm, I want to turn off the stove and eat something cool, and for me, that's gazpacho. In the past few years we have gotten SO MANY tomatoes from our CSA that I've been reconfiguring this recipe everyway I can think of. You can eat this straight with a spoon, on chips like salsa, and use the leftovers as a pasta sauce. It's so good, and so easy, you'll be adding this as a staple recipe for the summer:

Ingredients 1 hothouse cucumber, halved and seeded, but not peeled 4 plum tomatoes (or whatever you’ve got on hand) 1 red onion 3 garlic cloves 3 cups tomato juice 1/4 cup vinegar (whatever kind you like- white or red wine work best, I think) 1/4 cup extra virgin olive oil 1/2 tablespoon kosher salt 1 teaspoons black pepper Directions Mince the garlic in your food processor, and then

Roughly chop the veggies and pulse each vegetable separately in the food processor. After each vegetable is processed, combine them in a large bowl and add the tomato juice, vinegar, olive oil, salt, and pepper.

Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

*inspired by Ina Garten's classic recipe

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