We have SO. MANY. TOMATOES. The other day, I was at the farmers’ market and one of the local vendors was trying to get rid of a surplus of big, beautiful tomatoes. I filled up a bag with about 12 tomatoes before leaving. SO. MANY. TOMATOES. Not a bad problem, though. I love eating fresh summer tomatoes with mozzarella, basil, and a drizzle of balsamic vinegar. Another easy way to savor summer tomatoes is to make gazpacho! Yes, when life gives you tomatoes, make gazpacho (or something like that)!

We posted a gazpacho recipe about two years ago, but we’ve removed some unnecessary ingredients (like the tomato juice, sugar, etc.) and have made it an even more simple, flavorful, and healthy recipe.

Prep Time: 15 min. Cook Time: 0 min.


1 cucumber, peeled
4 homegrown tomatoes
1 red pepper, deseeded
1/2 red onion
1 jalapeño, deseeded (optional)
3 garlic cloves
2 tablespoons balsamic vinegar
1 handful basil leaves
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon black pepper


Deseed all peppers. Roughly chop all vegetables and place in a large bowl along with all other ingredients. Use a hand blender to purée all ingredients until smooth. Taste, then add any additional ingredients as desired. Chill for at least 1 hour. Flavors get even better overnight!

Top with additional fresh basil.

Serves 8