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There are many variations on Gazpacho and it can be adapted based on the vegetables and herbs you have.  The vegetables can be all hand chopped or pureed in a blender, or partially pureed, as in this recipe.


4 large tomatoes (red or heirloom), finely chopped

1 large cucumber, peeled and finely chopped

1 medium onion, finely chopped

1 medium red bell pepper, chopped

½ cup fresh basil, finely chopped

½ cup fresh parsley, finely chopped

2 garlic cloves, minced

1/3 cup apple cider vinegar

2 tablespoons lemon juice

3 tablespoons olive oil

Salt and freshly ground black pepper to taste


Put half of tomatoes, cucumber, onion, bell pepper and all garlic in a blender.  Add vinegar, lemon juice and olive oil.  Puree just until blended.  Pour into a bowl and mix in the rest of the chopped vegetables, herbs and season with salt and pepper to taste.  Cover and refrigerate until well-chilled (at least 4 hours).


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