Late Summer Gazpacho

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If the weather in your area has been hot, humid, and hotter and you don’t feel like cooking, you may enjoy this. If you have a bounty of garden tomatoes on your kitchen counter, this is one way to use them… the best Gazpacho recipe I have ever tasted.

Gazpacho-recipe-that-wil-make-a-Gazpacho-lover-out-of-you.
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Ed has a garden in our backyard and has been bringing in red juicy tomatoes every day for the past few weeks.  We use them in omelets, sandwiches, salads, and fried for dinner.  We are never short of fresh tomatoes at the end of the summer.

Last Sunday morning, our neighbor knocked on the screen door in our mudroom and called out to the still pajama-clad me, “Hey, Diane would you like some tomatoes from my garden.” Fred, our neighbor is all about organic gardening and lawns so I knew what he was offering was going to be GOOD, so I gladly thanked and accepted the bag of plump perfectly ripe and juicy looking tomatoes from him.

If I was a canner I would try to can them so we could savor them to enjoy all winter long. Since I am not, we had to find ways to eat them while they were fresh.

Having so many to use up reminded Ed of the Gazpacho recipe that his mom made. She was a “foodie” from way back. She worked for a caterer and this recipe was one of their most popular.

If you have been on the fence about trying Gazpacho, this recipe will make a Gazpacho lover out of you.

How to Make Gazpacho the Easy Way

Veggies-to-make-Gazpacho

The best part – it is very easy to make and doesn’t use every pot and pan in your house.  Once you chop the veggies, you mix them with the rest of the ingredients in a big bowl, stir, and then chill for at least 4 hours before serving.

Gazpacho-Recipe

Sunday Brunch Gazpacho

When you want to make a summer brunch special, add a straw and a shot of ice cold Vodka to create a Bloody Mary style drink for a delightful Sunday brunch drink.

Late Summer Gazpacho

This is a semi-homemade recipe where you mix in tomato soup with veggies and tomatoes from your garden to make one easy and delicious gazpacho.
Author: In My Own Style

Ingredients

  • 1/2 cup diced celery
  • 1/2 cup diced green pepper
  • 1/2 cup diced red onion
  • 1/2 cup diced cucumber
  • 1 cup diced fresh tomatoes
  • 1 – 10 3/4 ounce can tomato soup, undiluted
  • 1 soup can water
  • 1 1/2 cups V-8 juice
  • 1 Tablespoon wine vinegar
  • 1 Tablespoon Italian salad dressing
  • Garlic salt to taste
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 dashes hot sauce
  • Dash of Worcestershire sauce

Instructions

  • Combine all ingredients in a large bowl. Cover and refrigerate at least 4 hours. Stir gently. Serve in chilled bowls or tall glasses.
  • Makes 6-8 one cup servings.

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17 Comments

    1. Thanks Nancy – We are out of the hurricane zone. All we will see is some wind today. The coast is getting battered though – that is 2 hours away.

    1. Hi La Fawne – I don’t have any posts on photography, yet. I have learned lots about taking photos since I started blogging. I think I know enough now to share what I have learned and will write about my photography journey soon.

  1. Thank you for sharing! I haven’t had gazpacho in a long time. I’m going to try your recipe.

  2. I am going to try it. Thank you dearly yum!
    Printed it out- we still have warm enough weather here to enjoy it out doors on the patio.

    Xx
    Dore

  3. Diane … your post was perfect timing. Both my neighbor and my sister have given me tomatoes and my husband loves Gazpacho. Your recipe is a bit different than others that I have tried so I am looking forward to trying a new one.
    Thanks!

    Elaine
    http://www.OMGlifestyle.com

  4. Thank you so much for this wonderful recipe! My 24 tomato vines have produced way more than I ever anticipated, and I have spent the day canning salsa and tomato jam. I’ve already froze, roasted, dried, and pesto-ed my way through pounds and pounds of them and I still have piles of tomatoes to do something with. Now I’m going to go make some gazpacho (with the shot of vodka, please) and go relax by the pool for a while!

  5. I come from the south of Spain, the birthplace of gazpacho. Summers are incredibly hot, and the gazpacho was the meal of choice of the farm worker: fresh ingredients that could be found in any vegetable garden, very hydrating and full of nutrition. The recipe I learned at home is as simple as it gets, has just a handful of components, and certainly no cans to be seen: fresh tomatoes, cucumber, green pepper, day-old bread, a tiny clove of garlic, olive oil, vinegar, salt and water. Everything goes into a blender, puréed smooth, and that’s it. Onion is gazpacho anathema. Besides, in its raw state it is hard to digest. This recipe does not get any simpler, and is an homage to generations of humble farm hands that used their ingenuity to survive.

  6. I’m not a canner, either, but I’ve made and frozen salsa with the few tomatoes from my garden. (And tons of pesto from the tons of garden basil.) Will have to try this gazpacho … nothing like a fresh garden tomato. Fie on those pink billiard balls they sell in the supermarkets!

  7. I do very similar and it is so good. I used to use a old fashioned blender to make one of my recipes, but since I don’t have such any longer, I will make it this way and I know I will love it. I used to cheat sometimes and just use a huge cucumber, large can of tomato juice and a packet of Knorr’s Vegetable soup powder…… the original one, not the fancy new ones. But you are correct, this all fresh one is the cat’s meow!

  8. I love gazpacho and wondered if I could turn the bruschetta mix into it. Yes, I think with this recipe I can. Still muggy this morning.