If the weather in your area has been anything like it’s been in Pennsylvania the past week – hot, humid, and hotter than it was the whole month of August, 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
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.
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.
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.
- 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
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.