Garden Gazpacho!

Make the most out of all the goodness coming from your garden in the middle of summer!

Gazpacho is a chilled tomato soup that originated in Spain and has been popping up on American restaurant menus for the last few years. It’s full of flavor and one of the healthiest dishes you could put on your dinner table. I love that I can source virtually everything from my garden.

Gather these ingredients from your garden if you are growing them (and fill in with items from your local farmers market or grocery store). Cucumber, garlic, celery, cherry tomatoes, parsley, and basil. When you grow vegetables in your garden, the flavor is often so much better than store-bought produce.

Cucumbers taste more cucumber-ish.Celery tastes more celery-ish. And tomatoes? Don’t get me started! The flavor of a garden tomato is so incredible, so different from its supermarket cousin that it’s hard to believe they are even related!

You’ll need a few items you can’t grow. Some good olive oil and a bottle of tomato juice (sometimes I make this myself, but I really like the texture better when I use store-bought juice). A little dash of worcestershire sauce and some vinegar from your pantry rounds this dish out perfectly.

Try it loaded with chopped veggies and herbs.

Try it patriotic style! with a little greek yogurt and borage flowers from your garden (borage is edible and tastes a little like sweet cucumber).

Or try it my favorite way – with jalapenos, a squeeze of lime and some cheesy croutons. It will keep in the fridge for 5-6 days and the flavor will just get better. So get out there and blend up your garden while we are still enjoying the bounty of the summer!

5 from 2 votes

Garden Gazpacho

You can source most of these ingredients from your garden for this incredible chilled soup!

Servings 8 servings

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Refrigerate 2 hours hrs

Equipment

• Blender

Ingredients

• 1/2 large cucumber, unpeeled and sliced
• 20 cherry tomatoes, any variety
• 2 stalks of celery, rough chopped
• 2 cloves fresh garlic
• 1 64 oz tomato juice
• 1/2 jalapeno, sliced
• 2 tbsp olive oil
• 1/4 cup vinegar (apple cider or any variety you like)
• 1 tsp worcestershire sauce
• several sprigs of basil and parsley
• pepper to taste

Instructions

• Blend all ingredients in blender until smooth. Refrigerate for 2 hours until chilled.

Author: Toni Farmer

Cost: $5

Course: Appetizer

Cuisine: Spanish

Keyword: Quick & Easy